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Candied Orange Peel

January/February 2011

Your rating: None Average: 3.3 (3 votes)

Candied orange peel makes an attractive garnish for many desserts.


Candied Orange Peel  Recipe

Makes: About 1/2 cup

Active Time:

Total Time:

Preparation

  1. Using a vegetable peeler, remove zest from oranges in 1 1/2- to 2-inch-long pieces. Cut the pieces into very thin strips, about 1/8 inch wide. Cook in a small saucepan of boiling water for 5 minutes. Drain. Bring more water to a boil and cook the orange peel for another 5 minutes. Drain.
  2. Bring sugar and 1/4 cup water to a simmer in a small saucepan, stirring until the sugar dissolves. Add the orange peel, cover and simmer for 3 minutes. Transfer the syrup and peel to a bowl. Cover and chill overnight.
  3. Using a slotted spoon, transfer the orange peel to paper towels to drain before using.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, in the syrup, for up to 2 weeks.

Nutrition

Per 2-teaspoon serving: 7 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g added sugars; 0 g protein; 0 g fiber; 0 mg sodium; 6 mg potassium.

Carbohydrate Servings: 0

Exchanges: Free food


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Recipe Categories

Preparation/ Technique
Poach
Meal/Course
Dessert
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Publication
January/February 2011

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