The key of making bitterness-free orange peels is to remove all the pith that's attached to the outer skin, and making sure to boil them twice before simmering them in syrup. My son and my husband always love these orange peels, and my son even tried to smuggle some to his best friends in school. Recently I brought some to my work to share with my colleagues, and they all told me how much they enjoy them. They didn't think you can make these at home. Yes, for sure you can, and it is very straightforward.
INGREDIENTS:
Orange Peels (about 10 oranges)
Sugar (equal weight of the pithed orange peels)
Water
DIRECTION:
1. With a small knife, carefully cut off the pith. This white pith will give the candied orange peels bitterness.
2. Put the pithed peels in a small pot. Fill the pot with water just enough to cover the peels. Bring it to a boil and then discard the water. Repeat the boiling process again; drain well.
3. In the same pot, add sugar of equal volume to the orange peels. Fill the pot with water just enough to over the peels. Turn the heat to low and simmer the peels for three hours, or until the peels are bright orange colour and slightly translucent. Remove the pot from the heat, cover, and leave it over night.
4. The next day, line up the orange peels on parchment paper without overlapping them. Allow them to totally dry. Keep them in an air-tight container. You can snack on them as they are, or sprinkle them on muffins, cookies, or cakes.
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