In yesterday’s post, I mentioned using candied orange peels as a garnish for Hot Toddys. It occurred to me afterward that not everyone knows how to make them, or how easy they are to make, so today’s post is a quick lesson in making candied orange peels.
These are so great to have on hand. I use them instead of the ubiquitous lemon rind for espressos, in baked goodies and as garnishes for cocktails — and did I mention they’re really EASY to make?
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- oranges
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- peel orange rind
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- scrape away pith
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- add salt and soak overnight
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- drain and rinse well
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- boil
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- add sugar and water
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- cook with sugar
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- coat peels with sugar
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- candied orange peel
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- espresso with candied orange peel
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- hot whiskey toddy
Candied – Sugared Orange Peel
4 oranges
1/2 teaspoon salt
2 cups sugar – divided
With a kitchen peeler, peel each orange rind vertically. Don’t dig the peeler in too deep. With the back of a knife, scrape the pith (the white membrane) from peel. Place them in a medium saucepan, cover in water and add the salt. Let stand overnight.
Drain the next morning and rinse thoroughly.
Return the peels to the pot and cover them with cold water. Heat to boiling; boil for 1 minute and drain. Repeat twice to remove the bitterness from the peel.
Combine the peel, 1 1/2 cups sugar and 1/2 cup water. Heat and stir until the sugar dissolves. Reduce heat to low and simmer until peels are soft, about 10-15 minutes. Drain and roll the peels in the remaining sugar. Allow them to dry thoroughly.
These can be kept in the freezer in an airtight jar or container for several weeks. Cheers!
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