Homemade Candied Orange Peel

After making the orange & tomato raw salsa and stuffing my face with oranges for a week, I've saved the lot of orange peel in the freezer. Now that I've finished all the oranges, it's time to put those lovely orange peels to good use - candied orange peels it is! Would be just in time for playing a part in Christmas baking 😊

The ingredients:
Peels of 8 medium oranges, rind removed as much as possible
1 cup brown sugar (most people would use white sugar but I happen to only have brown sugar)

Orange peel saved ahead in freezer, thawed in water before slicing

Once the orange peels are soft enough to handle, slice them into strips of about 3mm thick. Bring a pot of water to a boil then add in the orange peel strips. Once it's boiling again, let it simmer for about 20 minutes.

After 20 minutes of simmering, the orange peel strips look a little translucent. Drain the water, then rinse and drain twice again. Set a side in a colander to drain any remaining water.

In the same pot (or rice cooker in my case), mix a cup of water with the cup of brown sugar then bring to a boil. Add in the cooked peels and let simmer for about 45-50 minutes, keeping a check to ensure that the sugar doesn't start to crystalise.

I'm using our small rice cooker to do the boiling so there's no need to keep watching it 
in case it boils over or having the sugar crystallised. Also, I find that the heat is more even our stove top cooker which flame is a little too high.

By now the liquid has become syrupy and it's done. Fish out the strips and arrange them on a wire rack placed over a baking tray to dry. The orange flavour infused syrup can be stored in a jar and keep in the fridge for adding to tea, cake baking or marinade.

I've left them to dry for a few hours, then toss them in a bowl of sugar to have a thin layer of sugar coat. Then transfer to a baking tray lined with foil and let dry for about a day or 2, depending on the humidity.

After about a day of drying, the peels are not sticky to the touch and they can now be stored away, or eaten, whichever one fancies 😀

Since there's no grease or food stain the foil, I do just rinse (carefully without tearing) and dry them for future use. Trying to keep wastage minimal.

As I'm using them mainly as an ingredient for baking, such as adding to mincemeat preparation, I'm storing them in these previously Bonne Maman jam jars in the fridge. However, to prevent them from getting sticky, I will chill them in the fridge without lid on overnight, before I close them tightly.


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