Candied Orange Peel

As it happened one afternoon, I was craving jujubes. I also had a couple of oranges sitting around at home from mulled wine cravings from a couple of days before that. I’m not a fruit person, really. So chances that I buy fruit and then I have to throw them away are high. It’s not that I don’t *like* fruit. It just never occurs to me to get enough of it/them into my daily routine (and diet).

So, I sat down, peeled a couple oranges and finished them. Because I had too. For the orange peel, if nothing else.

I looked up a recipe online and it seemed simple enough to get started on.

1 cup orange peels, cut into pieces about an inch long and an eight of an inch wide
1 cup granulated sugar
1 cup water
1/4 cup sugar, for rolling

1. Bring the water to boil in a saucepan.
2. Add sugar to it and let it dissolve and let this cook on a low flame until it begins to simmer.
3. Let it simmer for another 8-10 minutes.
4. Add the orange peel and cook for 45 minutes to an hour, preferably on low heat, so that the mixture continues to simmer. Stirring a couple of times to make sure the orange peels are coated with the sugar syrup is good. But too much stirring may cause the sugar to crystallize around the peels, which is something you want to avoid.
5. Turn the heat off when the orange peels are translucent. Drain the liquid off and spread the peels out to dry for a few hours or overnight.
6. Roll in sugar and store in an airtight container.

Candied orange peels will stay good in your refrigerator for up to a few weeks, so you can make a batch and use them in dessert as and when you like!


The featured image for this post is from a stock image on Pixabay.


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