This recipe for candied orange peel is easy to follow and results in deliciously sugar-coated strips of orange peel that can be enjoyed on their own or used as a garnish for various confections.
Ingredients
Scale:
4 medium-sized oranges (preferably organic)
2 cups granulated sugar
1 cup water
1/2 teaspoon salt
1 cup granulated sugar (for coating)
Instructions
Wash the oranges thoroughly to remove any residual pesticides or wax. Peel the skin off the oranges, ensuring that you get long strips of peel with minimal pith.
Place the orange peels in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for about 10 minutes.
Drain the peels in a colander and rinse them under cold water to cool them down quickly.
In the same saucepan, combine 1 cup of water with 2 cups of granulated sugar. Stir over medium heat until the sugar dissolves completely.
Add the drained orange peels back into the syrup along with 1/2 teaspoon of salt. Bring the mixture back to a gentle simmer and let it cook for about 45 minutes to 1 hour, or until the peels become translucent.
Once the peels are ready, remove them from the heat and allow them to cool in the syrup for about 30 minutes.
After cooling, remove the peels from the syrup and place them on a wire rack to drain for about 15 minutes. Roll them in granulated sugar until fully coated.
Place the sugar-coated peels back on the wire rack and let them dry for at least 24 hours at room temperature.
Once dried, store the candied orange peel in an airtight container.
