Sunday, December 9, 2007

candied orange peel.

Looking for yummy gifts to make for the holidays? This candied orange peel is a nice gift for Christmas or as a Solstice treat. The intense orange flavor is amazing!

Candied Orange Peel
From Carole Bloom’s Truffles, Candies, & Confections
Yield: 5-6 cups

6 to 8 large, thick-skinned organic oranges
6 cups organic cane sugar
1/4 cup orange flavored liquor or OJ

1. Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.

2. Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.

3. After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached. In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5 minutes), stirring constantly. Continue to cook over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.

4. Place the remaining 3 cups sugar on a sheet of waxed paper. Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely. Transfer the slices onto another sheet of waxed paper and let them air-dry (20-30 minutes).

5. In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator. *

*Dipped in tempered bittersweet chocolate, it will keep (in an air-tight container, wrapped tightly in foil) for 1 month in the refrigerator or 2 months in the freezer.

I used a semi-sweet fair trade organic chocolate chip -- the rich dark chocolate over the sweet candied peel is GREAT!

Ingredients Tip:
Since this recipe uses the peel, be sure to use organic oranges. I used organic cane sugar as it is less processed -- it has a richer flavor than the white sugar!

Tips to use the whole orange:

• The yummy middles that are sliced off (step 1) are of course good to just eat as you slice, or add to a salad.
• The sugar liquid left in the pot after you remove the peels (step 3) can be boiled down a little longer, and used as a syrup over your waffles (amazing orange flavor!).
• And, any sugar that is left after dredging the cooked peels in it is infused with a nice orange flavor (step 4). Save it and use it to sweeten your tea. I had a LOT left over.

1 comment:


Aha! How did I miss this Other Denise Blog, you modest thing. Fantastic, will add to regular read. It is SO HARD to find this sort of thoughtful approach to food in any practical form. Cheers.