HOW TO MAKE CANDIED ORANGE PEELS

     Most of the Traditional Christmas Cakes, Puddings, Cookies call for Candied Citrus Peels. Simmer a few Orange/Lemon Peels in Sugar Syrup and there you go with flavourful Homemade Candied Peels. All you need is just a few Orange/Lemon/Grape fruit Peels, a bit of time & patience.  It is so easy to make and much more flavourful than the store-bought Candied Peels.  I even felt that the homemade Candied Peels aren't bitter and had a complete essence of citrusy notes captured in it.   And if you are so intent on capturing as much flavour as possible in your recipes and mindful of preserving fresh fruits in the most possible way, then never ever throw away the Orange/Lemon Peels. You can easily preserve it by candying the peels,  drying it up and use it up in for baking or snacking.
     Mixed Peels/Candied Peels are one popular ingredient in British Baking.  It is nothing but Candied Orange/Lemon/Grapefruit Peels.  These candied peels give the needed intense Citrusy flavour to the dish it is added into.  I love the brightness and the aroma of these Candied Peels.  But the store-bought ones always end up with a note of bitterness.  So I was sceptical & used very less amount of Candied Peels while baking Fruit Cakes.
      Whenever Oranges are in abundance in the market (during Lunar New Year), I always end up thinking I should make Candied Peels.  But the lazy bone in me procrastinated the idea and somehow I have come to a juncture I made it at last. But to my wonder homemade Candied Peels didn't have the nasty bitterness, but had a lovely fragrance of sharp citrus.  The Candied Orange peels were Sweet, flavourful treat perfect for adding into Christmas Fruit Cakes, Puddings, Cookies & Muffins. It was worth the effort. I could even eat some Homemade Candied Peels as such.


Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 30-45 Minutes 
Soaking Time - 12-15 Hours/ Overnight

HOW TO MAKE CANDIED ORANGE PEELS

HOW TO MAKE CANDIED ORANGE PEELS

INGREDIENTS:

To Cook the Orange Peels:

Orange Peels - 3 Cups
Water - as Required

For Candied Orange Peels:

Sugar - 2 Cups
Water - 1-11/2 Cups

METHOD:

• Peel the Oranges, trim off the white (pith) from the underside of the peel. 
• Chop the peels into small cubes & Keep it aside.
• I used about 3 Cups of Orange Peels.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Orange Peels.
• Boil it on a medium-low flame for about 3-5 Minutes. 
• Switch off the flame, discard and drain the water.  Reserve the blanched Orange Peels.
• Repeat the process 3 more times.
• This helps to get rid of the bitterness in the Orange Peels.
• The Orange Peels should change colour and should have turned translucent
• Drain the Orange Peels in a Colander and keep it aside.
• Meanwhile,  Boil 2 Cups of  Sugar in 11/2 Cups of Water in a pan. 
• Boil the Sugar Syrup on a medium-low flame.
• Once Sugar is completely dissolved and it reaches one-string consistency, add the Orange Peels into the Sugar Syrup. 
• Cook this on a medium-low flame for about 12-15 Minutes until the Orange Peels are cooked and it has absorbed most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• I cooked until the Sugar Syrup got completely absorbed by the Orange Peels.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Leave it aside in a wire rack to dry for 12-15 hours/overnight.
• Candied Orange Peels would have absorbed the Sweetness and would have turned dry.
• Soak it up in a Paper Towel for a few minutes if you feel the Candied Orange Peels to be moist.
• Mine was totally dry and had the perfect texture.
• Store it up in clean Airtight containers.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Bread Loaves, Ice creams etc., 

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE CANDIED ORANGE PEELS

NOTES:

• I have used the Peels of Navel Oranges.
• Can prepare Candied Peels with Lemon Peels, Grapefruit Peels etc.,
• I cooked until the Sugar Syrup got completely absorbed by the Orange Peels.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Save the Syrup & use in cakes, sauces and drinks. Goes well while making Teas.
• Candied Orange Peels are best the first week or two after they are made, as they have most of the citrusy flavours afresh in them.
• Stays good stored at room temperature in an airtight container. 
• Candied Orange Peels can be stored for up to 3-4 Months in the refrigerator, although they may get dried out if kept longer. 
• If they get dried up, soak it in hot water or orange liqueur, until soft.
• I have made this Candied Peel for baking purpose.
• Alternatively, if you are using the Candied Peels as a SNACK. Strain and dredge the peels in finely granulated Sugar and place them on a rack to dry overnight. 
• And Cut the Orange/Lemon Peels into thin strips rather than chopping it into tiny cubes. 
• Place the Candied Peels on a rack to let dry overnight and dip them in melted chocolate for yet an another tasty nibble.