Candied Orange Peels


Inspired by the urge to make hot cross buns, marmalade and reading Orangette.

CANDIED ORANGE PEELS

5 Oranges, any kind
3 Cups Sugar
1 Cup Water

Soak and scrub the oranges in warm soapy water and rinse well.
Cup the tops and tails from the oranges, then peel.
Cut as much of the pith as you can without getting too crazy about it.
Slice the peels into strips and add them to a sauce pan with enough cold water to cover.
Once the water begins to boil, drain and repeat 2 – 3 times to reduce the bitterness.
Dissolve the sugar in the one cup of water and bring to a low boil, heating 230ºF.
Once the sugar syrup reaches the magic number, reduce the heat to just a simmer and add the blanched peels.
Soak the peels in the simmering syrup for 35 – 40 minutes, or until they are translucent.
If you’re finding it irresistible, infrequently spin the pan but try not to stir it since it will create sugar crystals.
Remove the peels, separate them and lay them out on a cooling rack to dry. (Or be sure to toss them in sugar first, if they’re just for snacking.)
Reserve the syrup for other uses. (Like sweetening cocktails, iced tea or as a glaze.)
Once they are cooled, store the oranges in granulated sugar until ready to use.

~ by Dayna on March 19, 2008.

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