Candied Orange Peels

Name: Candied Orange Peels
Prep time: 30 min
Cook time: 60 min
Total time: 210 min
Yield: 20 portions
Cuisine: French
Ingredients: 4 large oranges (organic preferred); 2 cups granulated sugar; 1 cup water

210 min 20 portions Medium

All Recipes

Delightful candied orange peels that make a perfect sweet treat or garnish.

Prep

30 min

Cook

60 min

Total

210 min

Servings

Difficulty

Medium

Candied orange peels are a classic confectionery treat that are both delicious and versatile. These sweet, chewy delights can be enjoyed on their own, dipped in chocolate, or used as a decorative garnish for desserts. The process of making candied orange peels is simple but requires patience and precision. With just a few ingredients, you can transform ordinary orange peels into a delightful treat that captures the essence of citrus in a sweet, chewy form.

Instructions

Prepare the Orange Peels

Wash the oranges thoroughly. Using a sharp knife, cut off the top and bottom of each orange. Score the peel into quarters and carefully remove each section of peel, trying not to take too much of the white pith.

Pro tip: Use a vegetable peeler to help remove excess pith if necessary.

Blanch the Peels

Place the peels in a saucepan and cover with cold water. Bring to a boil over medium heat, then drain and repeat the process two more times to reduce bitterness.

Pro tip: Blanching multiple times is key to achieving the right sweetness.

Prepare the Syrup

In the same saucepan, combine the sugar and 1 cup of water. Heat over medium heat until the sugar dissolves completely, forming a syrup.

Candy the Peels

Add the blanched peels to the syrup. Simmer for about 45 minutes to 1 hour, until the peels become translucent and tender.

Pro tip: Stir occasionally to prevent sticking.

Dry the Peels

Remove the peels from the syrup with a slotted spoon and place them on a wire rack set over a baking sheet. Let them dry for 2 hours or until no longer sticky.

Pro tip: For faster drying, place them in a warm oven (90°C/200°F) for 30 minutes.

Coat with Sugar

Optional: Roll the dried peels in additional granulated sugar to coat them lightly.

Pro tip: This adds extra sweetness and a crunchy texture.

💡

Tips & Tricks

Ensure to remove the pith as much as possible to avoid bitterness.
Blanching the peels multiple times helps reduce their bitterness.
Dry the peels on a wire rack to ensure even drying.
For best results, use organic oranges to avoid pesticide residues.

Frequently Asked Questions

Comment faire des oranges confites?

Pour faire des oranges confites, il faut éplucher les oranges, blanchir les écorces pour enlever l'amertume, puis les cuire dans un sirop de sucre jusqu'à ce qu'elles soient translucides.

Combien de temps faut-il pour confire les écorces d'oranges?

Le processus prend environ 3 heures et 30 minutes, y compris le temps de blanchiment, de cuisson et de séchage.

Peut-on utiliser d'autres agrumes?

Oui, d'autres agrumes comme les citrons et les pamplemousses peuvent être confits de la même manière.

Comment conserver les écorces d'oranges confites?

Conservez-les dans un contenant hermétique à température ambiante pour un mois, ou au réfrigérateur pour trois mois.

Peut-on les enrober de chocolat?

Absolument, tremper les écorces d'oranges confites dans du chocolat fondu est une délicieuse option.

Serving Suggestions

Candied orange peels are best enjoyed as a snack or as a garnish for desserts like cakes and ice creams. They pair wonderfully with dark chocolate or can be added to holiday fruitcakes for a burst of citrus flavour. Store candied orange peels in an airtight container at room temperature, where they'll keep for up to a month. For longer storage, consider refrigerating them for up to three months. They can also be made ahead and given as homemade gifts during the festive season.

Nutrition per serving

Calories

Protein

Fat

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