CANDIED ORANGE RECIPES

Name: Simple Candied Orange Peel Recipe
Yield: Makes about 2 cups
Ingredients: 2 large oranges, ¼ inch of top and bottom cut off; 4 cups sugar, divided; 3 cups water

SIMPLE CANDIED ORANGE PEEL RECIPE RECIPE | EPICURIOUS

Simple Candied Orange Peel Recipe Recipe | Epicurious image

It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels

Provided by Damon Lee Fowler

Yield Makes about 2 cups

Number Of Ingredients 3

Ingredients

2 large oranges, ¼ inch of top and bottom cut off
4 cups sugar, divided
3 cups water

Steps:

Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into ¼-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 RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Candied Orange Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories dessert

Total Time 5 hours 38 minutes

Prep Time 25 minutes

Cook Time 1 hours 13 minutes

Yield about 2 cups peel

Number Of Ingredients 3

Ingredients

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Steps:

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

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