Best Rays Of Sunshine Homemade Candied Orange Peel Recipes

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.

RAYS OF SUNSHINE - HOMEMADE CANDIED ORANGE PEEL

Steps:

• Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
• Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
• Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
• Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
• 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.
• 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.
• Toss the peel in extra caster sugar to coat it lightly.
• Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
• Store in airtight containers until ready to use.
• The peel will last several months if kept in dry, dark & cool conditions & and in airtight container.
• Snip into smaller pieces as and when you need it.

CANDIED ORANGE PEEL

Steps:

• Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.
• Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.
• After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached, making sure there are no pieces of pulp stuck to them, (for looks only). In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5-10 minutes), stirring constantly.
• Cover pot and cook 10 minutes to steam down the sugar granules on the side of the pot, stirring every few minutes. Continue to simmer over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.
• Place the remaining 3 cups sugar on a sheet of waxed paper, I use a cookie sheet with a rim). Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely.
• Transfer the slices onto racks and let them air-dry (20 to 30 minutes).
• In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.

ORANGE PEEL SPOON SWEET - GLYKO PORTOKALAKI

Steps:

• Wash und rub well the oranges.
• Slice the orange peel in half, then quarters, then eighths - top to bottom. Remove peel in strips (eat the oranges!).
• Cut strips in half, across the width.
• Orange peel, with or without the external part, is bitter. This process removes most of that bitterness without bleaching out the flavor, and softens the peel. Place peel in a saucepan with enough cold water to cover by 2 inches. Bring to a boil and cook for 5 minutes, timing from when it starts to bubble.
• Drain in a strainer or colander and rinse under running cold water.
• Repeat step 4 boiling for 3 minutes. Repeat step 5. Total boiling time: 11 minutes.
• Place sugar and water in a saucepan and stir until sugar is dissolved.
• Bring to a boil over high heat and cook for 5 minutes.
• Add orange peel, return to a boil, and cook for about 10 minutes just until the syrup begins to thicken slightly (it should be quite syrupy - but thick enough to coat a metal spoon).
• Stir in lemon juice and remove pan from heat.
• Allow to cool completely before storing in sterilized jars.
• Note. I like to rolls peel strips before cooking them (fixing with a stick) or simply rolling them before placing in the jar.

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:

• remove orange peel in about 1/3" strips with a sharp knife, cut into 3" lengths.put in a heavy pan and cover with cold water, bring to a boil and boil 3 minutes.
• Drain and repeat procedure three (3) times in all,discarding the water each time and replacing it with fresh -- drain peel after last boiling and set aside in a bowl.
• Rinse out the pot and combine 2 cups of sugar and syrup. Place over medium heat and cook, stirring till sugar dissolves.
• Add orange peel, turning heat to simmer and cook gently till transparent -- 30 minutes --
• Cool in syrup 45 minutes.
• lift, drain and roll in 1/2 cup granulated sugar, place on waxed paper.

ORANGE PEEL

Steps:

• Whenever you peel an orange, add the peel to a jar,before removing the white part.
• Cover with sugar and let sit.
• Over time, the sugar becomes a syrup and will preserve the orange peels.
• Keep in the refrigerator and use in your recipes.
• Add more as you use your oranges,remembering to add sugar too,if needed.