Recipe: Candied Orange Peels
What happens when its citrus season and oranges are at their peak in flavor
I've had no trouble eating an orange a day: topping them on delicious tofu salads, snacking on them for breakfast, or adding them to mulled wine. But what was I going to do with all those orange peels?
Enter: Candied Orange Peels.
- 4 oranges, peel of (or any thick skinned orange)
- 2.5 cups sugar
- 1 cup water
Once you eat your delicious orange, don't throw out the peels.
The best way to get clean peels: Cut the orange in half and try to remove each whole half of the peel. Then use a spoon to scrape the white pulp out, leaving a clean pith. Then cut thin 1/4 inch strips of orange.
1. Place peels in a large saucepan and cover with water. Heat on high until water comes to a boil then pour off the water. Repeat twice more. Remove peels from saucepan.
2. Now add 1 cup of water and 2.5 cups of sugar and bring to a rolling boil.
3. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer).
4. Remove peels from syrup and set on a rack to dry for 8 hours. If it's cold outside, you can leave them outside and the time will be shorter.
I added these candied orange peels to granola and breads... it substitutes well in any recipe that you would use dried fruit like apricots. Quinoa salad? Yes.
