Ingredients
Candied orange peels
- 2000 grams (4.4 pounds) oranges
- 1000 grams (2.2 pounds) sugar
- 1000 milliliters (4.2 cups) water
Equipment
- Large Saucepan
Ensure it’s big enough to comfortably hold all the orange peels and water for boiling.
- Strainer
For efficiently draining the water multiple times during the boiling process.
- Sharp Knife
A good quality knife is important for cutting the peels into uniform slices.
- Cooling Rack
Ideal for allowing the peels to dry evenly and thoroughly.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Servings
Variations
Faq
- Do I need to use only fresh orange peels?
Although fresh orange peels work best, you can freeze the peels until you’re ready to use them if you're collecting them over time.
- Can I use other citrus peels?
Absolutely! You can mix in tangerine or even lemon peels for a unique flavor combination.
- How do I ensure the peels dry properly?
Spread them out on a cooling rack after the final boil to allow air to circulate around them, ensuring they dry evenly.
- Can I store the candied peels?
Yes, store them in an airtight container at room temperature for up to two weeks, or refrigerate them for a longer shelf life.
- How can I prevent the peels from becoming too bitter?
Boiling and draining the water multiple times effectively removes bitter compounds from the peels, so don’t skip this step.
- Can I use this method for creating other candied fruits?
Certainly! The technique can be adapted for other citrus fruits or even some types of ginger or pineapple.