Candied Orange Peel

Author: Canadian Living

Keep the fruit for another use and any leftover orange-scented sugar can decorate shortbread cookies or sweeten tea. Lemon peel is also delicious candied. If possible, use organic fruit.

  • Portion size 96 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009

Ingredients

  • 4 oranges
  • 2 cups granulated sugar
Coating:
  • 1 cup granulated sugar

Method

Cut oranges lengthwise into eighths. Using paring knife, cut out flesh and reserve for another use. Cut each eighth lengthwise into thirds. Trim excess white pith to 1/4-inch (5 mm) thickness.

In saucepan of cold water, bring strips to boil; drain and rinse in cold water. Repeat once. Set aside.

In clean saucepan, bring sugar and 2 cups (500 mL) water to boil over medium-high heat, stirring just until sugar is dissolved. Boil, without stirring, until syrupy, about 20 minutes.

Add orange strips to syrup; reduce heat and simmer until strips are translucent and softened, about 30 minutes. Let strips cool in syrup (do not stir) for 4 hours. Using slotted spoon, transfer strips to wire rack on baking sheet.

Coating: Roll each strip in sugar. Let stand until dry, about 4 hours. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 weeks.)

Nutritional facts Per piece: about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 9.0
  • Total fat 0 g
  • Potassium 4 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 2 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Candied Orange Peel

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