Yield Makes 1/2 cup Number Of Ingredients 2 Steps:
Using a citrus zester or vegetable peeler, shred long strips of orange peel. Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water. Place sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour. Remove from syrup when ready to use.
Yield Makes about 2 cups Number Of Ingredients 3 Steps:
Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again. Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain. Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
Time 10h15m Yield 4 servings Number Of Ingredients 19 Steps:
For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin. Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.) Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips. Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes. For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes. Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes. To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.
Time 4h40m Yield 12 Number Of Ingredients 5 Steps:
Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside. In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain. Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
Time 2h35m Yield about 3 cups. Number Of Ingredients 7 Steps:
With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.
Time 9h Yield 4 Number Of Ingredients 3 Steps:
Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times. In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.
Time P3DT15m Yield 1 Large Jar Number Of Ingredients 4 Steps:
Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters. Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain. Repeat this process twice. The pith should now be translucent. If not, continue with the process once more. Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces. Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared. Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight. Toss the peel in extra caster sugar to coat it lightly. Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days. Store in airtight containers until ready to use. The peel will last several months if kept in dry, dark & cool conditions & and in airtight container. Snip into smaller pieces as and when you need it.
Time 2h15m Yield Makes about 300g Number Of Ingredients 3 Steps:
Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips. Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins. Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry. Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry. Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place. To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.
Time 2h Yield 6 cups candies Number Of Ingredients 3 Steps:
Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices. Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times. After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached, making sure there are no pieces of pulp stuck to them, (for looks only). In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5-10 minutes), stirring constantly. Cover pot and cook 10 minutes to steam down the sugar granules on the side of the pot, stirring every few minutes. Continue to simmer over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step. Place the remaining 3 cups sugar on a sheet of waxed paper, I use a cookie sheet with a rim). Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely. Transfer the slices onto racks and let them air-dry (20 to 30 minutes). In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.
Yield 10 servings Number Of Ingredients 3 Steps:
Fill a pot with water and simmer on high heat until it reaches boiling point. Carefully peel the skin off the oranges and place into the pot of boiling water, stirring for 5 minutes. Drain the water and repeat. Carefully slice the orange peel into 5mm thin pieces. In a medium sized pot, place 500g of sugar and 500ml of water over medium high heat, stirring until the sugar is fully dissolved and small bubbles start to form at the surface of the water. Add the orange peel pieces into the syrup, stirring for 5 minutes. Remove the pan from the heat and let cool. Repeat this step and boil for another 5 minutes. The orange peel should be semi-translucent. Take out the peel and reserve the syrup. Place the orange peel on a drying rack and cover with a towel. Let it rest for a minimum of 4 hours, or overnight until dry. Using a double boiler, melt the chocolate until smooth. Line a tray with baking paper and take the dried orange peel. Using chopsticks, take a piece of orange peel and dip it into the chocolate until half of it is covered. Repeat with all of the other pieces, then place in the freezer for about 10 minutes, or until the chocolate has fully set. Take the remaining sugar and place it on a small plate. Take the orange peel pieces out of the freezer and roll them in the sugar. Serve.
More about “candied orange peel recipes”
Yield makes about 1 pound (450 g) Number Of Ingredients 4 Steps:
Halve and juice the oranges. Reserve the juice for another use and put the orange rinds in a large saucepan or Dutch oven. Add water to cover and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer until the rinds are tender, 30 minutes to 1 hour. How long this will take depends on the thickness of the rinds, so start checking them after 30 minutes to make sure they’re not overcooking and turning mushy. To check for doneness, pluck one out and let it cool a minute; the rinds are cooked when you can easily scrape away most of the inner white pith with a spoon or a knife. Drain the rinds, and when cool enough to handle, cut each piece in half. Using a spoon or paring knife, scrape or cut away the inner white pith. Cut the rinds into strips 1/4 inch (6 mm) wide. In a large saucepan fitted with a candy thermometer, combine the 3 cups (750 ml) water, 4 1/2 cups (900 g) sugar, and the corn syrup, if using. Bring to a boil, then add the strips of orange peel and cook over medium heat until the temperature reaches 225°F (110°C) and the peel turns translucent. Place the candied peel in a strainer and stir a few times to make sure as much syrup drips off as possible. Spread the strips out on a wire rack set over a baking sheet and allow to dry for 2 to 3 hours. Spread the remaining 1 1/2 cups (300 g) sugar on a baking sheet. Place the orange peel strips in the sugar and toss with your fingers to separate the pieces and coat them well with sugar. Lift out the strips and shake off the excess sugar with your hands or place them in a colander and shake well. Set the sugar-coated strips on the wire rack and let dry overnight at room temperature. Storage The candied peel will keep in an airtight container in the refrigerator for up to 6 months. Variations You can substitute tangerines for the oranges. Note that the initial cooking time might be shorter because tangerine peels tend to be thinner. Lemon rinds can be candied this way, too. Tip Letting the peel dry thoroughly overnight is important because excess moisture can shorten the lifespan of the candied peel. If for some reason the peel gets too dry during storage, you can rehydrate it and make it more flavorful by soaking it in an orange-flavored liqueur such as Grand Marnier, Cointreau, or Triple Sec before chopping and adding to a batter.
