This quick & easy recipe for How to Make Candied Orange Peel Slivers is very delicious!
If someone brought me a little jar of homemade candied orange peels as a hostess gift, I would be delighted.
Candied Orange Peel Slivers:
It is a good idea to make your own peel, because you know exactly what ingredients are used. I read recently, that sometimes when you think you are purchasing orange peel for your fruit cakes or other baking, it is actually candied rutabaga or candied turnip. Whether or not this is true, I think it would be best for me to make my own.
Also, with the amount of simple syrup yield, you could probably candy 4 or 5 oranges.
Type: Sweets Recipe
Prep Time: 15 min
Cook Time: about 30 min
Cool Time: 1 hr
Dry Time: 24 – 48 hrs
Yield: peel of 2 oranges
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- 2 oranges – thick skinned; washed
- about 8 to 10 cups cold water – enough for boiling 2 times
- 3 cups sugar
- 1 1/2 tbsp lemon juice
- 1 1/2 cups cold water – for the simple syrup
- With a vegetable peeler, peel the oranges in strips, as thick as the peeler allows, using a bit of force.
- Tip: Avoid getting too much pith with the peel, because a lot of pith makes the strips bitter. You could use a very sharp boning knife to peel the orange, and just trim the extra bits off of the peel. The outside of the tasty peel contains the delicious essential oils and emits the fantastic orange aroma.
- Slice peel into 1/4 inch slivers, or any width you desire.
- Place peel slivers and 4 – 5 cups of cold water into a small sauce pan, and bring to a rolling boil to cook the peels and simmer for 5 min. Drain.
- Repeat boiling process as above, and drain.
- Prepare the simple syrup by combining 3 cups of sugar, 1 1/4 cups of water, and lemon juice. Bring to a boil and make sure all sugar is dissolved. Simmer uncovered for 5 – 10 min. Syrup will darken slightly.
- Place orange peels into hot syrup and bring back up to a boil. Allow peels to simmer uncovered, in the syrup, for about 20 min. You don’t want your slivers to fall apart, so don’t overcook. Test one around 10 min and see if you are satisfied that they still have a nice chew and the syrup adheres well.
- Allow peels to cool completely in the syrup.
- Remove to a cooling rack over parchment on a baking sheet, using a slotted spoon. In this way, as much syrup as possible will remain on the peel.
- After about 10 min, remove parchment paper and replace with a clean piece of parchment. Sprinkle parchment with about 1 cup of sugar.
- Transfer candied orange peel slivers from wire cooling rack, to sugared parchment, and separate the strands.
- Toss peels around to get as much sugar as possible to adhere to the peels. Sprinkle with more sugar. Allow to dry 24 – 48 hrs, if you plan to store your candied orange peels.
- Re-roll and sprinkle peels with sugar, and use as desired.
This is the quickest and I believe, the easiest recipe for making candied orange peels, or other candied candied citrus peels.
- Note: You could use the long method – peel the citrus and place desired pieces with the pith attached, into boiling water, and then blanch them 4 or 5 times for about 40 min each time. Cool, and then remove the pith using a knife. After that, you would cook them in the simple syrup for 1 hr, allow to cool in the syrup and remove to wire rack on the baking sheet covered by parchment, and sugar them. To me this sounds like an all day job.
I hope you enjoy your delicious Candied Orange Peel Slivers, and that you find many uses for them in your recipes.
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