My Christmas bakings are almost incomplete without candied orange peels. This is another essential ingredient for making the Christmas cake apart from Candied Ginger! Though easily available in market but I love to prepare Candied Orange Peels just because of the residue Syrup which I use while making flavoured Tea or Sorbet and even sometimes in Cocktails and Mocktails. These Candied Orange Peels are often used as a mouth freshener and they are good source of vitamin C.
Candied Orange Peel is the skin of Orange coated with Sugar.
How to make Candied Orange Peel
Author: Debjani Chatterjee
Candied Orange Peel is the skin of Orange coated with Sugar.
Ingredients
- Orange: 2 (Big size)
- Sugar: 1 Cup
- Water: 7 Cup
- Caster Sugar: ½ Cup
Instructions
- Wash and Pat dry Oranges.
- Remove the skin from the oranges carefully and remove any pith (the white part) and pulp that may attach to the skin.
- Thinly slice Orange Skin.
- Take the Orange Skin Strips in a saucepan and pour cold water to cover those completely and then start boiling it in high flame.
- Simmer the heat after 2-3 minutes and strain and discard the water.
- Repeat the same process for 2 times again.
- Take 1 Cup each of sugar and Water in another Saucepan and start boiling it and reduce the heat when the mixture started boiling.
- Add Orange peels to the boiling Sugar Syrup and cook in low flame for around one hour or till the peels turn translucent in colour. Don’t stir while cooking the Peels since stirring can cause sugar crystallization.
- Switch off the flame and separate the peels from the sugar syrup by straining.
- Store discarded syrup in a container for future use.
- Allow Peels to dry for around 5-10 minutes and then roll them in Caster Sugar.
- Place sugared Orange Peels in a wire rack allow them to dry for around 7-8 hours or overnight.
- Store Candied Orange Peels in a container for future use.
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