Dessert
Candied orange peel
Use organic oranges, leaving them in lukewarm water and baking soda should help with the pesticides.
PrepPr20 minCookCk1 hTotalTot1 h 20 minServesSrv20 (about 2 cups, 2 tbsp per serving)Ca:PCa:P1:0.5
Ingredients
- 3 large oranges (organic, thoroughly washed)
- 4 cups water (for boiling and simmering)
- 2 cups granulated sugar (plus extra for coating)
Directions
- Select 3 large organic oranges, scrub and wash thoroughly.
- Slice off both ends of each orange, then cut peel into 4 or more vertical segments.
- Peel off rind segments, leaving some white pith (optional, for less bitterness).
- Slice peels into 1/4-inch wide strips; reserve peeled oranges for other uses.
- Boil peels in 4 cups water for 15 minutes, drain, rinse, and drain again; repeat blanching 1-2 more times to reduce bitterness if desired.
- Add 2 cups sugar and 4 cups fresh water to the pot, bring to a boil until sugar dissolves.
- Add peels, reduce heat, and simmer for 45-60 minutes, stirring occasionally, until peels are translucent and liquid is lightly syrupy.
- Use a slotted spoon to remove peels, let excess syrup drip off, and coat in extra sugar (optional).
- Spread peels on a wire rack to cool and dry completely, 1-2 days.
- Store in an airtight container in a cool, dry place for up to 1 month, or refrigerate/freeze for longer (up to a few months).
Nutrition Facts
Per serving (1 of 20). Does not change when you scale ingredients.
- Calories 87.66000000000001
- Total Fat 0.6g
- Sodium 41.8 mg
- Carbohydrate 451g
- Fiber 8.4g
- Sugar 437.4g
- Protein 3.8g
- Calcium 184.6 mg
- Phosphorus 96.6 mg
- Ca:P ratio 1:0.5
- Vitamin C 248.2 mg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 1.8 mg
- B5 (Pantothenic) 1.1 mg
- B6 0.3 mg
- Folate 105 mcg
- Copper 0.3 mg
- Zinc 0.5 mg
