Candied Orange Peel

Name: Candied Orange Peel
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 18
Cuisine: Italian
Ingredients: 3 large oranges; 450g castor sugar; Water

When I think of candied orange peel, I think of panettone. Absolutely wonderful ingredient to use in baking. I just used some earlier in a batch of mincemeat for some mince pies.

It's so easy to make and doesn't take long. It's also a great way to reduce food waste. Candied peel doesn't just have to be used as an ingredient for baking. You can enjoy as is, or you could roll them in sugar, or dunk in melted dark chocolate. Best to think ahead and make in advance if planning to use in baking so that they have time to cool properly.

Serves

Prep

15m

Cook

45m

Total

Ingredients

3 large oranges

450g castor sugar

Water

Method

Cut off the ends of the oranges and place them cut side down on a chopping board. Use a knife to peel the oranges from top to bottom removing the skin with as little white pith as possible.
Slice peel into thin strips, then put in a small saucepan and cover with cold water then bring to boil on high heat.
Once boiling, strain off the water then repeat process by covering in cold water again and bring to boil on high heat.
Once boiling for the second time, strain off the water and cover with 450ml of cold water and add the sugar. Bring to boil and then let simmer for half an hour.
Once finished, strain off sugar solution and let candied peel cool and dry out for a couple of hours on a cooling rack. Store in cool dry place and it will last for a long time.

Ingredients

3 large oranges

450g castor sugar

Water

Tap for method

Method

Cut off the ends of the oranges and place them cut side down on a chopping board. Use a knife to peel the oranges from top to bottom removing the skin with as little white pith as possible.
Slice peel into thin strips, then put in a small saucepan and cover with cold water then bring to boil on high heat.
Once boiling, strain off the water then repeat process by covering in cold water again and bring to boil on high heat.
Once boiling for the second time, strain off the water and cover with 450ml of cold water and add the sugar. Bring to boil and then let simmer for half an hour.
Once finished, strain off sugar solution and let candied peel cool and dry out for a couple of hours on a cooling rack. Store in cool dry place and it will last for a long time.

by Max Makes Munch

Sweet

Christmas

Italian