By Katya Lyukum
Very Orange Candied Peel
Most commercially made candied peel is too sweet with just traces of lemon, citron, or orange flavors. Blanching the peel removes bitterness, and boiling makes it softer. These two steps remove a lot of flavor from the peel. In my recipe, citrus flavor is concentrated and returned to the peel.
Updated at: Thu, 17 Aug 2023 01:02:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories189.5 kcal (9%)
Total Fat0.2 g (0%)
Carbs48.4 g (19%)
Sugars45.3 g (50%)
Protein1.2 g (2%)
Sodium0.3 mg (0%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Quarter oranges lengthwise and remove peel from each quarter. Slice or cube it. Collect fruit quarters in a separate bowl.
Step 2
To blanch the peel, cover it with cold water, bring to boiling, strain. Repeat three times. Do not let water boil for too long! Start with cold water every time to make sure peel is not overcooked during the blanching. The goal is to remove bitterness.
Step 3
Bland fruit quarters and strain the juice using muslin cheesecloth.
Step 4
Mix orange juice and sugar 1:1 (e.g., for 1 cup of juice add 1 cup of sugar). Stir to dissolve sugar.
Step 5
Add blanched orange peel to sweetened orange juice and boil on medium-high heat. Reduce heat to low and simmer for about an hour, not covered. The goal is to soften the peel and concentrate orange flavor.
Step 6
When peel is soft enough, strain the syrup and reduce it on high heat to about 1 cup. Add cooked orange peel and continue cooking for another 10-15 minutes, stirring. Remove from heat and strain extra syrup.
Step 7
Spread candied peel on silicon mat to dry. If using dehydrator, use 135F for 1 hour. Store candied peel vacuum-packed or in air-tight containers.
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