PEELERS RECIPES

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CANDIED ORANGE PEEL RECIPE BY TASTY



Candied Orange Peel Recipe by Tasty image

Here's what you need: oranges, granulated sugar, dark chocolate

Provided by Margot Rouleau

Yield 10 servings

Number Of Ingredients 3

4 oranges, quartered
3 ½ cups granulated sugar
1 cup dark chocolate

Steps:

  • Fill a pot with water and simmer on high heat until it reaches boiling point.
  • Carefully peel the skin off the oranges and place into the pot of boiling water, stirring for 5 minutes. Drain the water and repeat.
  • Carefully slice the orange peel into 5mm thin pieces. In a medium sized pot, place 500g of sugar and 500ml of water over medium high heat, stirring until the sugar is fully dissolved and small bubbles start to form at the surface of the water. Add the orange peel pieces into the syrup, stirring for 5 minutes. Remove the pan from the heat and let cool.
  • Repeat this step and boil for another 5 minutes. The orange peel should be semi-translucent.
  • Take out the peel and reserve the syrup. Place the orange peel on a drying rack and cover with a towel. Let it rest for a minimum of 4 hours, or overnight until dry.
  • Using a double boiler, melt the chocolate until smooth. Line a tray with baking paper and take the dried orange peel. Using chopsticks, take a piece of orange peel and dip it into the chocolate until half of it is covered. Repeat with all of the other pieces, then place in the freezer for about 10 minutes, or until the chocolate has fully set.
  • Take the remaining sugar and place it on a small plate. Take the orange peel pieces out of the freezer and roll them in the sugar.
  • Serve.

Nutrition Facts : Calories 301 calories, CarbohydrateContent 64 grams, FatContent 6 grams, FiberContent 3 grams, ProteinContent 2 grams, SugarContent 57 grams

HOMEMADE CANDIED PEEL | RECIPES | JAMIE OLIVER



Homemade candied peel | Recipes | Jamie Oliver image

Candied peel is a brilliant ingredient to have around at Easter. This thrifty recipe will take your hot cross buns, Simnel cakes and other biscuits and bakes to the next level. Use the peel or squeezed rinds of any citrus fruit you have to hand; lemons, oranges, or grapefruits all work well. Plus, it’s a good way to reduce your food waste – bonus!

Total Time 3 hours

Yield 200 g

Number Of Ingredients 4

rinds of 2 lemons
rinds of 2 oranges
rind of 1 grapefruit
250 g caster sugar plus extra for dusting

Steps:

    1. Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged – a plate can help to weigh them down.
    2. Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
    3. Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
    4. In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
    5. Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
    6. Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
    7. Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It’ll last for up to six weeks in the fridge.

Nutrition Facts : Calories 73 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 19.5 g carbohydrate, SugarContent 19.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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