Candied Orange Peel
Recipe: #17629
February 26, 2015
Categories: Desserts, Orange, 5 Ingredients Or Less, Canning/Preserving, Easter, Valentine's Day, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegetarian, Kid's Lunches, Sugar, Gifts, more
"I ♥ this. My Dad's favorite too (covered with chocolate)"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (710.3 g)
- Calories 720.4
- Total Fat - 0.8 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 18.6 mg
- Total Carbohydrate - 185.2 g
- Dietary Fiber - 4.8 g
- Sugars - 177.6 g
- Protein - 2.1 g
- Calcium - 108.1 mg
- Iron - 0.5 mg
- Vitamin C - 70.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
Step 2
Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
Step 3
Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
Step 4
Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
Step 5
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.
Step 6
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.
Step 7
Toss the peel in extra caster sugar to coat it lightly.
Step 8
Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
Step 9
Store in airtight containers until ready to use.
Tips
No special items needed.
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