Rosemary Candied Orange Peel Recipes

ROSEMARY CANDIED ORANGE PEEL

Steps:

• Quarter the oranges, discarding any woody stems, then peel the sections. Save the fruit for another use. (Or halve the oranges and juice them.) In a large saucepan, cover the peels with water and bring to a boil. Reduce the heat and keep at a low boil for 10 minutes, stirring several times. Drain into a colander. Repeat.
• In the empty pan, stir 4 cups sugar into 2 cups water. Tie the rosemary leaves in a piece of cheesecloth and add to the pan. Set over medium heat.
• Slice the blanched orange peels into .25 inch-wide strips. (If you juiced the oranges, first scrape away any remaining pulp and membrane with a spoon.) Add to the pan.
• Stir the syrup, and when it begins to boil, reduce the heat to very low. Simmer quite gently for 45 minutes, stirring once or twice.
• Set 2 or 3 racks over wax paper. With a slotted spoon, transfer the orange peels to the racks, side by side, with a little space between them. Dry overnight. (Strain the syrup through a fine sieve and keep it in the refrigerator for sweetening punches, cocktails or tea; for macerating fresh fruit; or for soaking poundcakes.)
• The next day, toss the orange peels with the remaining .5 cup sugar. Serve them with chocolate or dates; dip them in melted dark chocolate; or use them in cakes, ice cream or other desserts. The candied orange peels will keep, refrigerated in an airtight container, for several months

CANDIED ORANGE PEEL

Steps:

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

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.

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 PEELS

Steps:

• Thoroughly wash and dry the oranges, then cut off the tops and bottoms of each. Score the orange peel from top to bottom with a sharp knife to create 4 or 5 large sections.
• Carefully remove each section with some of the pith and cut into ¼-inch sections. Set aside.
• Bring five cups water to a rapid boil in a large saucepan. Add the orange peels and return to a boil for 15 minutes. Drain and rinse the peels thoroughly before shaking out the excess liquid. Set aside.
• Add one cup water and two cups sugar to the same saucepan and set the heat to medium. Stir the mixture occasionally until the sugar is thoroughly dissolved.
• Add the boiled orange peels and increase heat to medium-high to boil. Once boiling, immediately reduce heat to medium-low and simmer, uncovered, for 40-45 minutes.
• Remove from heat and drain, reserving both the orange-flavored syrup and the orange peels. Transfer the peels to a wire rack set over a rimmed baking sheet. Set aside to dry for 12 hours to overnight.
• Once the peels are mostly dry, but still a bit tacky, add the remaining sugar to a large Ziploc storage bag and add the peels a few at a time. Seal and shake the bag carefully until the peels are uniformly coated in sugar. Repeat this process with the remaining peels until all are uniformly coated in sugar.