Candied Orange Peel
Baking and Desserts | Ossetian cuisine
⏳ Time
1 hour + 8 hours
🥕 Ingredients
2
🍽️ Servings
10
Description
The simplest recipe that everyone remembers in winter — when the New Year is approaching and you crave vibrant desserts, and when stores are full of thick-skinned oranges. Since candied peel is made from orange skin soaked in sugar syrup, it's important to choose your ingredients carefully. The thicker the skin, the thicker the candy. Our recipe is basic, but you can easily add some winter spices like a cinnamon stick, cloves, or star anise. All of this should be immersed in the syrup, and soon the spices will impart some of their aroma to it.
Ingredients
- Oranges - 3 pieces
- Sugar - 10 oz
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Wash the oranges, cut off the ends with a knife, then carefully score the peel on four sides and remove it from the oranges using your hands.
Step 3
Cut the peel into strips about 5 mm thick.
Step 4
Transfer the peel to a saucepan, cover it completely with water, bring to a boil, then drain the water. Refill with water, bring to a boil again, and drain. Repeat this process one more time.
Step 5
Return the peels to the saucepan, pour in 500 ml of water, and add 200 grams of sugar.
Step 6
Bring to a boil and simmer on low heat for 30–35 minutes. The peel should become slightly translucent, and the syrup should reduce.
Step 7
Remove the saucepan from the heat and let the crusts soak in the syrup for 5 minutes.
Step 8
Place the orange peels on a baking sheet and leave them to dry for at least 8 hours, preferably for a full day.
Step 9
Coat the dried but still sticky candied orange peel in sugar.
Step 10
Store in a tightly sealed container.
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