Candied orange peel recipe
Candied Orange Peel recipe
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|1 large||navel orange|
Using a citrus zester, shave thin strips of the orange. Alternatively use a small knife to cut thin strips of the orange, and then slice thinly. Be careful to remove only the bright orange surface of the peel, with none of the bitter white pith. Reserve the orange for another use.
In a 1 litre saucepan over medium-high heat, combine the sugar and water. Bring to a boil without stirring. Shake the pan if necessary to mix the sugar and water together. Add the orange zest strips and reduce the heat to medium-low. Cook uncovered, stirring occasionally with a fork to be sure all strips are coated with the syrup, until the sugar starts to crystallize around the edge of the pan, about 15 minutes. Remove from the heat.
Using a fork, lift out the zest strips and arrange them in swirls and curves on a sheet of aluminium foil; do not touch the hot strips with your fingers. Let cool completely. Transfer to a container with a tight-fitting lid and store for up to several months.
You can do the same with lemon or grapefruit.
ca. 15 min
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