Candied Orange Peel

Candied fruits or fruit peels basically means boiling the fruits or peel or in some cases roots like ginger which are either sliced horizontally or cut into thin finger like slices or cut into small pieces in sugar syrup. The sugar absorbs the moisture from these fruits or peel and thereby preserving it for a longer duration. Common candied fruits are pineapple, cherries, dates and citrus fruits. These candied fruits or peel of citrus fruits are widely used in fruit cakes, pancakes, panettone etc.

I never knew that making candied fruits at home is such a simple job. Since this year, I am a bit obsessed with trying out various Christmas cakes, I thought of making these candied peels too. Make sure to use fresh quality oranges. I have used a 240 ml cup.

Ingredients:

• Oranges 2
• Sugar 1/3-1/2 cup
• Water

Method:

• Wash and pat dry the oranges. Score the skin and remove the white pith. Trim the ends and cut into small bite size pieces or slice them into long fingers.

• Boil 1-2 cups of water and cook the orange peel on high flame for few minutes. 

• Drain the water and boil it again in fresh water. Repeat this for one more time till the bitterness of the peel goes off. Drain and keep aside.
• Now add 1/2 cup sugar to 1/4 – 1/3 cup water in a sauce pan and bring it to a boil. Simmer it till it gets thick in consistency.
• Now add the drained orange peel and cook till it becomes translucent.
• Do not stir the pan, just swirl it slightly.

• Remove it from the syrup and dry them on a wire rack.

• Toss them in granulated sugar and I kept in on a tray lined with parchment paper and left it in the switched off oven after baking a bread. It turned out dry in 30-40 minutes.

• Store in air tight containers and use it in your bakes or simply enjoy a bite 🙂