Candied orange peel

This year’s backyard abundance of “Louisiana Sweet” oranges led me to a new recipe, candied orange peel.  I came across the recipe in the new Gourmet Cookie Book, and it sounded so simple, I had to try it.  The finished peel is delicious on its own, dipped into dark chocolate, or diced into recipes calling for candied fruit (like the filling for fig cookies, fruitcakes, or various Italian cookies or cakes).

Candied orange peel, derived from the Gourmet Cookie Book

  • 4 large oranges with unblemished peels
  • Several quarts water, plus 3/4 cup cold water
  • 1-1/2 cups sugar

Wash oranges and dry.  Score each orange’s peel around its circumference twice, at right angles, creating four equal quadrants.  Remove the four sections of peel and attached white pith from the oranges.  Slice the peel into 1/4 inch strips.  Place peel in a medium saucepan; cover with water and bring to a boil.  Boil for 1 minute, then drain and refill pot with fresh water.  Repeat boiling and draining two more times.  After the third boil, drain peel and reserve.  In a large skillet, heat the 3/4 cup water and the sugar over medium heat.  Once the sugar dissolves, add the strips of peel and bring to a simmer.  Continue to cook at a gentle boil until the syrup thickens and most of the water boils away.  Take care not to burn the mixture or scorch the peel.  Remove the strips from the skillet and spread on parchment paper or on an oiled metal rack to cool.  When cooled, store in an airtight container.

5 thoughts on “Candied orange peel

  1. Pith too? I didn’t expect that. Or rather, I guess I thought that at least some of it would be scraped away. Or is it that Louisiana Sweets have such thin skin and pith already?

    • Yes, pith too. The three blanchings in hot water remove the pith’s bitterness. Without the added thickness of the pith, the peel would be too thin to candy. But you’re right about LA Sweets having thin skin & much less pith than navels or valencias.

        • It should work just fine with Meyer lemons….the peel + pith are plenty thick enough. Have you made salt-preserved lemons with your Meyers? Easy, but I never seem to use the resulting preserved lemons.

          • Yes, but I still have some from last year. I keep it in the refrigerator and have only used it in a braised chicken dish with olives and capers.

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