Recently I made several cakes that required Candied Orange Peel. Then I discovered that no shop sells it where I live. I used Mixed Citrus Peel that is widely available. My family members regularly eat Oranges and throw away the peel. So, I decided to make Candied Orange Peel today. It is much easier than you think. This Orange Peel can be used for cakes and desserts, but I ended up eating a lot as a snack. They are very tasty.
2 large Oranges
Water for boiling
1 cup Water
1 cup White Sugar
*Note: Depending on the amount of Orange Peel, alter the amount of Water and Sugar. e.g. 1/2 cup of each
Extra White Sugar for coating *OR Brown Sugar
- Slice off the top and bottom of each Orange, score vertically into quarters, then remove peels. If the peels are thick and have a lot of white spongy pith, use a spoon to scrape off some of it, but you don’t need to remove all the pith.
- Slice the peels into 6-7mm wide strips, place in a saucepan, cover with plenty of water, cook for 15 minutes, then drain. This process is for removing the bitterness that comes from the white pith.
- Return to the saucepan, add Water and Sugar, and bring to the boil. Lower the heat and simmer for 15 minutes OR until soft and the liquid is syrupy. Drain and set aside for several minutes, so that they dry slightly.
- *Note: Do not waste the orange flavoured syrup. It can be enjoyed with Pancakes OR Ice Cream, etc.
- Spread some White Sugar (OR Brown Sugar) on a plate and roll some of the Peel strips to coat. Transfer to a large tray. Repeat the process and coat all the Peel strips with Sugar, then set aside for a few hours to dry. *Note: I placed the tray in the cool oven.
- *Note: If you want to store the Candied Orange Peel for longer than 3-4 weeks, I recommend to freeze them.