RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1546
| View Recipe |
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| Recipe Name: |
Candied Orange Peel |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
The test kitchen liked the texture of a 3-time blanch best, it also mellowed the bitterness. But it is a matter of preference. When you drain the peels, you can reserve the syrup and use it in Iced Tea. One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
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Ingredients:
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Directions:
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces; use the orange for another recipe. Cut the peel into strips about 1/4-inch wide.
Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes
(If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.)
Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around.
Drain the peels. Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store. |
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| Nutrition per Serving: |
| Calories: |
484 |
Total Carbs: |
126.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.75 |
| Fiber: |
-0.12 |
Sodium: |
0.75 |
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