Candied Orange Peel
Making candied orange peel with this recipe couldn't be easier!
ReveRita
Recipe author
Candied Orange Peel
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
59 g
237 kcal
GI:
2
/
0
/
98
- To make truly amazing candied orange peel, you'll need a fairly large amount of orange peels. You could collect them over a week or so, but it's better to splurge on at least two kilograms of oranges, eat them quickly, and put the peels to good use here. If you can't gather a full kilo of peels, just adjust the proportions to fit what you have. A heads-up: the process is fairly long and, frankly, a bit tedious — but the result is absolutely worth it. Soak all the peels (they should be thick) in cold water for three days, changing the water for fresh three times a day and draining the old. At the end, boil the peels in fresh water for about 15 minutes, then drain them in a colander. Separately, make a sugar syrup in a pot and bring it to a boil. Add the peels, cut into cubes, strips, or any pretty shape you like. Stir, count to five, and immediately take the pot off the heat. Let it sit for six hours. Then put the syrup with the peels back on the stove, bring to a boil, and cook for about five minutes. Take it off and leave it overnight (about 12 hours). And — important! — repeat this three more times (four rounds total). During the last cooking, add the citric acid to the syrup. Let it stand for three hours. Then drain the candied peels in a colander and wait — patiently — for all the liquid to drip off. Spread the candied peels on a tray or baking sheet and let them air-dry. Once dry, coat them with fine sugar or powdered sugar.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Orange peel - 36 kcal/100g
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