The final bit of Christmas desert-type prep: Candied Orange Peel.
I made these to give away so if you visited me over the holidays, you got a little bag of these. I hope you appreciated them. I don’t know why I think of these only around this season as they are surely tasty any time of the year. Maybe it’s because of all the peel and mixed fruit that is found in Christmas cake?
And though I didn’t do it this year, these are extra good when they’re dipped into melted dark chocolate.
Here’s what happens.
Get some oranges.
Slice the ends off.
Cut through the peel to the orange so the peel is in quarters.
Piles of peels.
Cut those quarters of peel into strips.
Drop the strips of peel into boiling water.
After 15 minutes of boiling, drain, rinse, then drain again.
Get some more water and add the sugar to it.
Bring that mixture to a boil.
Add the peel to the sugar-water mixture.
Simmer for 45 minutes.
Drain off the cooking syrup (and save it for other uses: add to coffee, pour over porridge), then toss the peels in sugar.
When the peels are dried, package them in pretty bags to give away.
I found this recipe here:
Simple Candied Orange Peel
It takes a day or two for the peel to dry, so plan ahead.
Yield: Makes about 2 cups
2 large oranges, 1/4 inch of top and bottom cut off
4 cups sugar, divided
3 cups water
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.