Candied Blood Orange Zest Recipes

CANDIED ORANGE ZEST

Steps:

• Using a vegetable peeler, remove orange zest in strips (leaving white pith behind); slice lengthwise into matchsticks. In a saucepan, bring 1/2 cup sugar and 1 cup water to a boil. Add zest; reduce heat to medium. Cook until zest is soft, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 day in an airtight container at room temperature.

CANDIED ORANGE ZEST FOR CRANBERRY TRIFLE

Steps:

• In a medium saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

CANDIED ORANGE ZEST

Steps:

• Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
• TIP:
• RED ORANGES
• Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes

CANDIED BLOOD ORANGE ZEST

Steps:

• Remove zest from oranges with a vegetable peeler, keeping pieces long Remove white pith using a paring knife. Cut into fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes, and drain.
• Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook 10 minutes. Remove from heat, and transfer to a wire rack set over a baking sheet to drain for 10 minutes. Toss zest in sugar to coat. Use immediately.

CANDIED BLOOD ORANGE SLICES

Steps:

• Bring water and sugar to boil in a heavy large skillet, stirring until the sugar dissolves. Thinly slice blood orange (you can substitute a regular orange); add to skillet, arranging in a single layer. Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes. Allow the orange slices to cool in the syrup, turning occasionally. Arrange the slices atop the tart and drizzle with some of the syrup just before serving.

BLOOD ORANGE MARMALADE

Steps:

• Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
• Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
• While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
• Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
• Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
• Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

CANDIED CITRUS ZEST

Steps:

• Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
• Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
• Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
• Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.