Rays Of Sunshine Homemade Candied Orange Peel Recipes

SIMPLE CANDIED ORANGE PEEL

Steps:

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

RAYS OF SUNSHINE - HOMEMADE CANDIED ORANGE PEEL

Steps:

• Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
• Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
• Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
• Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
• Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared.
• Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight.
• Toss the peel in extra caster sugar to coat it lightly.
• Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
• Store in airtight containers until ready to use.
• The peel will last several months if kept in dry, dark & cool conditions & and in airtight container.
• Snip into smaller pieces as and when you need it.

CANDIED ORANGE PEEL

Steps:

• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

CANDIED ORANGE PEEL

Steps:

• Using a citrus zester or vegetable peeler, shred long strips of orange peel.
• Place the strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat 2 more times with fresh water.
• Place the sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until the strips are translucent, about 12 minutes. Remove from heat; let the strips cool in the syrup, at least 1 hour. Remove from the syrup when ready to use.

CANDIED ORANGE PEEL

Steps:

• remove orange peel in about 1/3" strips with a sharp knife, cut into 3" lengths.put in a heavy pan and cover with cold water, bring to a boil and boil 3 minutes.
• Drain and repeat procedure three (3) times in all,discarding the water each time and replacing it with fresh -- drain peel after last boiling and set aside in a bowl.
• Rinse out the pot and combine 2 cups of sugar and syrup. Place over medium heat and cook, stirring till sugar dissolves.
• Add orange peel, turning heat to simmer and cook gently till transparent -- 30 minutes --
• Cool in syrup 45 minutes.
• lift, drain and roll in 1/2 cup granulated sugar, place on waxed paper.

CANDIED ORANGE PEEL

Steps:

• Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.
• Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.
• After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached, making sure there are no pieces of pulp stuck to them, (for looks only). In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5-10 minutes), stirring constantly.
• Cover pot and cook 10 minutes to steam down the sugar granules on the side of the pot, stirring every few minutes. Continue to simmer over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.
• Place the remaining 3 cups sugar on a sheet of waxed paper, I use a cookie sheet with a rim). Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely.
• Transfer the slices onto racks and let them air-dry (20 to 30 minutes).
• In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.

CANDIED ORANGE PEEL

Steps:

• Using a very sharp potato peeler, peel the rind from 3 navel oranges. Do your best to get only the orange color as the white part is the pith and can be bitter. A little pith is ok as the next few steps will insure that the bitterness is gone.
• If you have an electric tea pot fill it with water and bring it to a boil. This will make the following process go much faster. If you do not have an electric tea pot you can bring a large pot of water to boil and use this water for the following steps. You do not have to do this step, but having boiling water ready for use will make the preparation go much faster.
• Place the orange peels in a very small saucepan and cover them with boiling water. Place the saucepan onto your burner, bring it back to a rolling boil and allow it to boil for 1 minute. Drain your peels into a sieve and repeat this process two more times. This 3 time boiling process is used to insure that no bitterness from any pith will dominate your candied orange peels.
• Place 1 1/2 cups sugar into the small saucepan and add 1 1/2 cups boiling water. Bring this to a boil and stir until all of the sugar is dissolved thoroughly.
• Now add your orange peels to the sugar water and reduce to a simmer. Simmer for 45 minutes to an hour or until the orange peels become translucent.
• Carefully remove a few peels at a time from the boiling sugar water and place them into a shallow bowl that is filled with 1 cup of granulated sugar. Move the peels around to cover them as much or as little as you like. When covered to your liking, remove them to a cooling rack and separate them to dry. Repeat this until all of the peels are sugar coated and on the drying rack.
• Dry the candied orange peels for 12 to 24 hours and then store them in a container with the remaining rolling sugar. If you do not wish to store the peels in the sugar, take the exra rolling sugar and combine it with the sugar already in the saucepan. Bring this back to a slow boil, stirring to combine and melt the sugar. Strain the sugar mixture through a fine sieve. This sugar mixture can be used to sweeten tea or coffee but it is sweet, so use sparingly.
• To use in place of citron rub excess sugar off and mince the orange peels very finely. Use teaspoon for teaspoon in recipes that call for candied citron.