Candied Orange Peel
From EatingWell: January/February 2011
Candied orange peel makes an attractive garnish for many desserts.
- 2-3 oranges
- 1/2 cup sugar
- 1/4 cup water
- 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.
- 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.
- 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.
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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- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, sweet
- Ease of Preparation
- January/February 2011