Time 2h20m Yield 1.5 pounds Number Of Ingredients 3 Steps:
Quarter the oranges, discarding any woody stems, then peel the sections. Save the fruit for another use. (Or halve the oranges and juice them.) In a large saucepan, cover the peels with water and bring to a boil. Reduce the heat and keep at a low boil for 10 minutes, stirring several times. Drain into a colander. Repeat. In the empty pan, stir 4 cups sugar into 2 cups water. Tie the rosemary leaves in a piece of cheesecloth and add to the pan. Set over medium heat. Slice the blanched orange peels into .25 inch-wide strips. (If you juiced the oranges, first scrape away any remaining pulp and membrane with a spoon.) Add to the pan. Stir the syrup, and when it begins to boil, reduce the heat to very low. Simmer quite gently for 45 minutes, stirring once or twice. Set 2 or 3 racks over wax paper. With a slotted spoon, transfer the orange peels to the racks, side by side, with a little space between them. Dry overnight. (Strain the syrup through a fine sieve and keep it in the refrigerator for sweetening punches, cocktails or tea; for macerating fresh fruit; or for soaking poundcakes.) The next day, toss the orange peels with the remaining .5 cup sugar. Serve them with chocolate or dates; dip them in melted dark chocolate; or use them in cakes, ice cream or other desserts. The candied orange peels will keep, refrigerated in an airtight container, for several months
Time 1h20m Number Of Ingredients 3 Steps:
Thoroughly wash and dry the oranges, then cut off the tops and bottoms of each. Score the orange peel from top to bottom with a sharp knife to create 4 or 5 large sections. Carefully remove each section with some of the pith and cut into ¼-inch sections. Set aside. Bring five cups water to a rapid boil in a large saucepan. Add the orange peels and return to a boil for 15 minutes. Drain and rinse the peels thoroughly before shaking out the excess liquid. Set aside. Add one cup water and two cups sugar to the same saucepan and set the heat to medium. Stir the mixture occasionally until the sugar is thoroughly dissolved. Add the boiled orange peels and increase heat to medium-high to boil. Once boiling, immediately reduce heat to medium-low and simmer, uncovered, for 40-45 minutes. Remove from heat and drain, reserving both the orange-flavored syrup and the orange peels. Transfer the peels to a wire rack set over a rimmed baking sheet. Set aside to dry for 12 hours to overnight. Once the peels are mostly dry, but still a bit tacky, add the remaining sugar to a large Ziploc storage bag and add the peels a few at a time. Seal and shake the bag carefully until the peels are uniformly coated in sugar. Repeat this process with the remaining peels until all are uniformly coated in sugar.
Time 2h10m Yield about 12 candied peels Number Of Ingredients 4 Steps:
Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water. Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour. Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
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.
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 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.
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.
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.
More about “rosemary candied orange peel recipes”
Yield makes 60 to 70 candied peels, each 2 to 3 inches long Number Of Ingredients 3 Steps:
Use a small, sharp knife to trim 1/4 to 1/2 inch from both ends of each orange. Reveal some flesh to make removing the peel easier. Then make cuts, from top to bottom and at 1-inch intervals, around each orange. Make sure the knife goes through the peel and pith down to the flesh. Use your fingers to remove the peel from the orange in beautiful, discrete sections. Cut the each section lengthwise into 1/3-inch-wide strips. Put the peels into a saucepan and add enough water so that they float. Cover with a lid or plastic wrap and refrigerate overnight. Uncover and drain the peels. Return them to the saucepan and again add enough water so the peels float. Bring to a boil over medium heat and then drain. This mellows the harsh flavor of the peels. To candy the peels, use a wide, high-sided skillet (like a chicken fryer) that can accommodate them in a single layer. Put a wire rack on a baking sheet and place the baking sheet nearby for drying the finished strips. Put the 1 2/3 cups sugar and all the water into the skillet. Bring to a boil over medium heat, stirring to dissolve the sugar. Add the peels, lower the heat to a simmer, and cook for 25 to 30 minutes, or until they look glazed and shiny. Occasionally stir the peels or swirl the pan to ensure even cooking, and lower the heat as needed to prevent scorching. During candying, the plump peels will shrink, straighten out, and soften. The white pith will turn golden and somewhat translucent. Use tongs to transfer each strip to the rack, placing them orange side up and not touching. Discard the sugar syrup. Allow the peels to dry for about 1 hour, or until they feel tacky. To coat the peels, put the 1/4 cup sugar into a small bowl. Drop in a few strips at a time and shake the bowl back and forth to coat them well. Transfer to a plate and then repeat with the remaining peels. When all the strips are coated, put them into an airtight container and store at room temperature for up to a week.
