Tangy, Candied Orange Peels are the garnish your desserts are missing.
Candied Orange Peel
By June 24, 2015Published:
- about 3 cups
- 5 large Naval Oranges
- 3 cups sugar 1 cup is for rolling peel
- 1 cup water
- 1 teaspoon orange liqueur
- 1 medium saucepan
- 1 candy thermometer
- 1 long handled wooden spoon
- 1 coarse sieve
- 1 mixing bowl large enough to hold sieve over it
- 1 shallow pan for sugaring peel
- Wipe off oranges and remove labels. I've found that you get the least pith when you use a Y peeler to peel the oranges. Hold the orange steady on a board or in your hand and peel it in the longest strokes possible. Should you choose to use a knife to peel the oranges, you will probably have to stretch the peel flat on a board and remove the pith from it. After the oranges are peeled, take a sharp knife and slice the peel into very thin slices-about 1/8th inch. Set aside.
- Combine 2 cups sugar and water in a saucepan. Insert thermometer. Bring this mixture to a boil. Boil until the syrup reaches 238 F. (softball stage) on the thermometer. Add orange peel and orange liqueur. Remove from heat. Stir 15-20 minutes or until all the peel is glazed. Drain in a sieve over a bowl. Reserve cooking liquid for storing any peel you don't want to sugar.
- Pour one cup sugar in shallow pan. Drop peel into sugar and roll until it is all covered. Using two forks will make this easier. Allow sugared peel to dry completely before eating it or chopping it up for another recipe.