Candied oranges can be used in a variety of ways. You can snack on them plain, add them to dough for desserts and cakes, or use them for decoration. Discover our recipe for candied orange peels in two variations.
Combining the citrus flavors of oranges with the sweetness of sugar or the deep, rich essence of honey is a quintessential flavor of the holidays. Whether you prefer the classic sugared version or the unique taste of honey, candied orange peel is a versatile ingredient that can be used in a variety of recipes.
Two methods
You can prepare your sugared oranges in two ways:
- Candied with sugar: Candiing with sugar is the traditional method. This produces shiny, sweet and slightly chewy orange peels. Basically, a thick syrup is made in which the peels are briefly cooked.
- Candied with honey: Orange peel with honey offers a unique touch as it absorbs the earthy sweetness of the honey.
What you can use them for
Sugared orange peels are ideal as a topping for desserts and cakes, as a beautiful garnish for cocktails or as a snack in between. Whether made from sugar or honey, they are sure to delight and add the finishing touch to sweet recipes.
Which oranges should you use?
For the best result, it is important to follow a few tips when choosing oranges:
- Use organic or untreated oranges: Organic oranges tend to taste better and are unlikely to have any pesticide residue or wax coating.
- Choose thin-skinned varieties: Thin-skinned varieties include Valencia, Navel or Seville oranges. Their skins are easier to peel, blanch and candied than thick-skinned varieties.
- Buy solid oranges: Choose oranges that feel firm and are heavy for their size. Avoid oranges with spots, soft spots, or moldy areas.
- Wash correctly: Always wash your oranges thoroughly under running water. Clean the bowls with a brush to remove any surface residue or wax.
Other fruits for candying
Candied orange peels are a classic sweet treat during the holiday season. You can also make candied peels from other citrus fruits, such as blood oranges, lemons, limes, grapefruit, or pomelos.
Aromatic candied orange peel
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- 3 size Oranges
- 500 ml Water
Sugar candied peels
- 300 G Sugar
- 350 ml Water
- 1 cup Coconut flakes, or sugar
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- Wash and brush the orange thoroughly. Cut the orange into quarters. Remove the pulp and white of the orange, leaving only the peel. Remove as much of the white layer as possible with a knife as it is too bitter.
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Cut the peel into long, narrow strips.
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Place the peels in a pot with the water and cook for 5 minutes until soft. Drain the water, top up with fresh water and boil again for 20 minutes.
- Strain the peels and, depending on the method of preparation, add the amount of fresh water and honey or sugar to the pot. Bring everything to a boil. Add the peels and simmer for 30 minutes. The water turns into a thick syrup that you can later strain, bottle, and use in other recipes.
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For the coating, prepare the grated coconut. Pour them into a large, shallow plate.
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When the shells are finished cooking, remove them with a slotted spoon and roll them in the coconut on all sides. They should be covered on all sides. You can also roll them in sugar or a mixture of sugar and coconut.
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Place the candied orange peels on a rack to dry for 24 hours.
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Store them in an airtight container.
Original on oma-kocht.de from October 11, 2024
