Candied Orange Peel
Ingredients
Directions
Prepare the syrup
Weigh 2 oranges and use their weight in sugar; use juice to make syrup with sugar; no water. Use thick-skinned oranges.
Prepare the peel
Cut rind in strips and boil in water 20 minutes, changing water 3 times with boiling water.
Candy and coat
Drain and cook about 5 minutes in syrup of juice and sugar.
Take out, and while still hot roll in granulated sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oranges
- Provide the rind, which becomes the candied peel, and the juice that flavours the syrup.
- Sugar (in the method)
- Sweetens the peel and, as syrup, soaks in to make it chewy and glossy.
The step that matters
Boiling the rind in several changes of water. The rind holds bitter compounds that dissolve into hot water. Boiling and changing the water several times lowers the bitterness, so the finished peel tastes sweet and orange rather than harsh.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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