Candied fruit and peels have existed since the 14th century and were known in China and Mesopotamia. They used palm syrup and honey to candy while modern methods of candying trace to Arab culture, which brought the practice to southern Europe. Candying is a form of preservation; sugar syrup absorbs moisture from fruit and peels, preventing the growth of microorganisms. Candied peels are often used in specialty breads, desserts, and drinks. Plan ahead before making this recipe, because drying out the orange peel takes a day or two.
Recipe Servings: 6
Prep Time
5 minutes
+ 24 hours resting
+ 24 hours resting
Cook Time
1 hour
Total Time
25 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Directions
- Cut the peel on each orange into four vertical segments. Remove segments, including white pith, in one piece. Cut into ¼-inch wide strips.
- Cook strips in large pot of boiling water for 15 minutes. Drain and rinse.
- Combine water and 3 cups sugar in a medium saucepan and bring it to a boil over medium heat, stirring to dissolve the sugar.
- Add orange peel and return to boil. Reduce heat and simmer until peel is very soft, about 45 minutes. Drain.
- Toss the peels with 1 cup sugar on rimmed baking sheet, separating strips. Lift peels from sugar and transfer to a sheet of foil.
- Let peels rest until coating is dry, 24–48 hours.
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