Glyko Portokalaki Orange Peel Spoon Sweet Recipes

ORANGE PEEL PRESERVE RECIPE (GLYKO KOUTALIOU PORTOKALI)

Steps:

• To prepare this delicious orange peel preserve recipe, first start by preparing the oranges. Using a vegetable grater, trim them a little bit on the outside then wash them thoroughly and place them in a large pan. Pour in enough water to cover the oranges completely.
• Place the pan on high heat and bring to the boil. Boil for about 7 minutes, after the water starts to bubble, sinking the oranges in the water once in a while and turning them sides. Drain the oranges into a collander and cool them under cold running water. Rinse the pan with some water. Place the oranges back to the pan, and repeat the same procedure. You should repeat the boiling procedure 3 times, until the oranges have softened and most of the bitterness has been removed. Go ahead, the best way to know if your orange peel preserve is sweet enough is by giving it a taste!
• Place the oranges onto a cutting board and cut them into quarters and then cut each quarter into half (8 pieces each orange). Use scissors remove the pips and any leftover flesh from the inside of the orange (the white part).
• The essence of this sweet orange peel preserve recipe is nothing else than the syrup. Add 2 1/2 cups of water and 1kg sugar into a saucepan and boil for 5 minutes. Add the orange peel into the pan and boil for a further 15 minutes. While the oranges boil, some white foam will probably surface on the water. Skim the foam with a spoon each time it develops. Once done, let them rest for at least 8 hours or preferably, overnight.
• The next day, remove the orange pieces from the pan using a skimmer and set aside. Place the pan with the syrup back on the stove on high heat and boil until it thickens. Add the lemon juice, the glucose and the vanilla extract and boil for 1 more minute. Add the orange pieces and continue boiling, until the syrup is very thick and glossy. To check if the syrup for your orange peel preserve is ready, dip a spoon to the syrup and let it drip two drops over the two opposing sides of a plate. If the syrup spreads on the plate you should boil the preserve a little longer; if the drops stand firm the syrup is ready.
• Remove the pan from the stove and let your orange peel preserve cool down. I know it is hard to resist, but this delight is best enjoyed cold! The preserving process has thoroughly pasteurised the preserve and if stored in the right conditions, it can last for the whole winter. The best way to store your orange peel preserve is by pouring it into sterilised glass jars (boil them in some water for a few minutes) and cover when it has cooled down completely. Store into the fridge for 6 to 8 months.

GREEK ORANGE SPOON SWEET (GLIKO KOUTALIOU PORTOKALI)

Steps:

• Wash the oranges and thinly slice off the top and bottom.
• Put them in a pan with enough water to cover them and boil for 1 hour.
• Let them cool and then weigh them. Weigh out as much sugar.
• Cut in half horizontally and then cut the halves in half vertically.
• Cut the quarters into thin slices - 1/2" approximately.
• Empty the water from the pan and put the oranges in the pan.
• Add the sugar.
• Bring to a boil and simmer until it becomes a syrup - not too thick. This should be about 30 minutes.
• Put the hot sweet into hot sterilized jars and keep on counter until cooled. Store in refrigerator.

ORANGE PEEL SPOON SWEET - GLYKO PORTOKALAKI

Steps:

• Wash und rub well the oranges.
• Slice the orange peel in half, then quarters, then eighths - top to bottom. Remove peel in strips (eat the oranges!).
• Cut strips in half, across the width.
• Orange peel, with or without the external part, is bitter. This process removes most of that bitterness without bleaching out the flavor, and softens the peel. Place peel in a saucepan with enough cold water to cover by 2 inches. Bring to a boil and cook for 5 minutes, timing from when it starts to bubble.
• Drain in a strainer or colander and rinse under running cold water.
• Repeat step 4 boiling for 3 minutes. Repeat step 5. Total boiling time: 11 minutes.
• Place sugar and water in a saucepan and stir until sugar is dissolved.
• Bring to a boil over high heat and cook for 5 minutes.
• Add orange peel, return to a boil, and cook for about 10 minutes just until the syrup begins to thicken slightly (it should be quite syrupy - but thick enough to coat a metal spoon).
• Stir in lemon juice and remove pan from heat.
• Allow to cool completely before storing in sterilized jars.
• Note. I like to rolls peel strips before cooking them (fixing with a stick) or simply rolling them before placing in the jar.

GLYKO PORTOKALAKI: ORANGE PEEL SPOON SWEET

Steps:

• Remove all the dark orange external layer of peel using a fine vegetable grater.
• Trim off the ends of the orange (removing enough to expose the orange pulp) and discard.
• Slice the orange in half, then quarters, then eighths-top to bottom. Remove peel in strips.
• Cut strips in half, across the width. You can make a bias cut (on a slant) but a straight cut works just as well.
• Place peel in a saucepan with enough cold water to cover by 2 inches. Bring to a boil and cook for 5 minutes, timing from when it starts to bubble.
• Drain in a strainer or colander and rinse under running cold water.
• Repeat steps 1 and 2, boiling for 3 minutes.
• Repeat step 3. Total boiling time: 11 minutes.
• Lay pieces of peel on a kitchen towel and allow to dry for several minutes to several hours. If you need to take a break, this is the place to do it. The peel won't dry completely. This is just to remove the excess moisture.
• Place sugar and water in a saucepan and stir until sugar is dissolved. Bring to a boil over high-heat and cook for 5 minutes.
• Add orange peel, return to a boil, and cook for 5 to 7 minutes until syrup begins to thicken slightly (it should be quite syrupy-but thick enough to coat a metal spoon).
• Stir in lemon juice and remove the pan from heat.
• Allow to cool completely before storing in sterilized jars.

ORANGE SPOON SWEET

Steps:

• Place the oranges in a medium saucepan of cold water over high heat. Bring to a boil and boil for 1 minute. Drain well. Repeat this blanching process 3 times. Drain well and cool.
• When the oranges are cool enough to handle, cut them in half crosswise. Remove and discard the seeds. Place the orange halves, cut side down, on a cutting board. Using a sharp knife, cut each half, vertically, into very thin slices.
• Place the orange slices in α large mixing bowl. Add the sugar and toss to coat evenly.
• Place 1 1/2 cups water and the wine in α non-reactive saucepan over high heat and bring to a boil. Add the orange slices and again bring to a boil. Lower the heat and simmer for 1 1/2 hours, or until quite thick.
• Remove from the heat and allow to cool.
• Serve immediately or transfer to a non-reactive container, cover, and refrigerate for up to 2 weeks.

KYTHONI GLYKO- QUINCE SPOON SWEET

Steps:

• Peel and core the quince, reserving both. Using a very sharp knife, cut the quince into thin matchsticks. Set aside.
• Combine the quince cores and peels in a medium heavy saucepan. Add 2 cups cold water, the wine, and 1 cinnamon stick. Place over medium-high heat and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Remove from the heat and strain through a fine sieve, discarding the solids.
• Place the liquid in a large heavy saucepan. Add the reserved quince along with the sugar and remaining cinnamon stick. Place over medium heat and bring to a boil. Lower the heat and simmer, stirring and skimming frequently, for about 2 hours, or until the liquid has become syrupy and the fruit has turned a deep amber color. Remove from the heat and set aside to cool. When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.

KYTHONI GLYKO (QUINCE SPOON SWEET)

Steps:

• Peel the quinces and grate coarsely (I use my trusty box grater).
• Put in a large saucepan; add water, cover and cook over moderate heat until soft.
• Add sugar and cook stirring, over medium heat, until the syrup is thick.
• Towards the end, add the lemon juice, the almonds, the vanilla and the rose geranium leaves (if using- do use them if you can get them).
• When cool, put in large jar and store.
• (Greeks just store this on the shelf, without extra processing. I don't know much about canning/storing, but I've never been sick. Still, it might be best to just keep in the fridge and spoon out as needed.) Note: This is FANTASTIC on vanilla ice cream.