These are two recipes that I don't tweak. One recipe is short, the other a bit more time consuming but the fruit is interchangeable. I use the oranges in cakes, cupcakes and even just by themselves. SO Yummy! To store candied citrus peels, store in an airtight container and freeze. The syrup can be used in other delicious recipes or teas.
Ingredients
3 lemons
2 cups water
2 cups white sugar, or as needed
Directions
Cut lemons into slices, and remove the fruit pulp. Scrape
off as much of the white inner layer as you can, this part is bitter. A spoon
or butter knife will work well.
Bring water to a boil in a small pan, and add lemon peels.
Boil for about 5 minutes, until tender. Remove peels from water, and stir in
sugar. Return to a boil, add peels, and boil until transparent. Drain, and
allow to dry before storing. Liquid may be reserved and used as lemon simple
syrup.
Candied Orange
from food.com
Ingredients
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Directions
Cut tops and bottoms off of the orange and score the orange
into quarters, cutting down only into the peel and not into the fruit. Peel the
skin and pith of the orange in large pieces, use the orange for another recipe.
Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan
with cold water to cover, bring to a boil over high heat. Then pour off the
water. Repeat 1 or 2 more times depending up how assertive you want the orange
peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also
mellowed the bitterness. But it is a matter of preference.) Remove the orange
peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and
cook for 8 to 9 minutes (If you took the sugar's temperature with a candy
thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add
the peels and simmer gently, reducing heat to retain a simmer. Cook until the
peels get translucent, about 45 minutes. Resist the urge to stir the peels or
you may introduce sugar crystals into the syrup. If necessary, swirl the pan to
move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the
peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to
store.
Cook's Note: One way to use orange peels is to stuff a dried
date with a piece of orange peel and almond, then dip the entire thing into dark
chocolate.
Thank you! I have always wanted to know how to do this. Thank you for linking this up at the Carnival of Home Preserving!
ReplyDeleteThanx Laura! They are SO easy to make and store well in the freezer.
ReplyDeleteWow, so simple! I will have to try this, thanks for sharing!!!!!!
ReplyDeleteOh I must remember this I feel like there are so many yummy things that would be taken to the highest gourmet levels with this awesomeness you've got here. Thanks for that.
ReplyDeleteAloha,
Stopping by from Healthy Mommy's hop to follow your creativity here. If you're up for a ride I'd love it if you'd join me at localsugarhawaii.com where we're riding the wave of life, one little adventure at a time. Oooh, ooh, ooh and this and every Friday we host the ALOHA Friday HOP where the sweetest of bloggers link up and help each other to grow, grow, grow... come join us if you please.
Happy Day,
Nicole
localsugarhawaii.com
Hi! I just wanted to let you know I featured this on Sweet saturday today, take a look: http://jessica-healthymommyhealthybaby.blogspot.com/2012/08/sweet-saturday-15.html
ReplyDelete