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Rays Of Sunshine – Homemade Candied Orange

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Ingredients

Adjust Servings:
6 oranges (about 1 kilo)
1 1/2 cups caster sugar
2 1/2 cups water
caster sugar, extra

Nutritional information

1530.4
Calories
8 g
Calories From Fat
0.9 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
20.8 mg
Sodium
392.3 g
Carbs
18.9 g
Dietary Fiber
372.9 g
Sugars
7.4 g
Protein
1678 g
Serving Size

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Rays Of Sunshine – Homemade Candied Orange

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    Cuisine:

    This was a great recipe! Instead of caster sugar, I just used regular granulated sugar and they turned out great! They weren't as hard as they sound! Now I don't have to waste any more orange peels!

    • 4355 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Rays of Sunshine – Homemade Candied Orange Peel,Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually TASTES like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough to handy to make a batch.,This was a great recipe! Instead of caster sugar, I just used regular granulated sugar and they turned out great! They weren’t as hard as they sound! Now I don’t have to waste any more orange peels!,This was a great recipe! Instead of caster sugar, I just used regular granulated sugar and they turned out great! They weren’t as hard as they sound! Now I don’t have to waste any more orange peels!


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    Steps

    1
    Done

    Scrub the Fruit Well. Using a Sharp Knife Remove Peel and Pith from Fruits in Large Pieces, I Like to Cut Them Into Quarters.

    2
    Done

    Place the Pieces of Peel in a Medium Sized Saucepan. Cover With Cold Water; Bring to a Boil. Reduce Heat; Simmer 10 Minutes. Drain.

    3
    Done

    Repeat This Process Twice. the Pith Should Now Be Translucent. If not, Continue With the Process Once More.

    4
    Done

    Drain and Slice Into 3 Mm Thick Strips, or Leave in Attractive Quarter Pieces.

    5
    Done

    Place Sugar and Water in a Medium Sized Saucepan. Cook, Stirring Over Low Heat Until Sugar Dissolves. Add Peel; Simmer Approximately 45 - 60 Minutes, or Until the Syrup Has Nearly Disappeared.

    6
    Done

    Remove from Heat. Place the Peel on a Wire Rack That Has Been Placed Over a Baking Paper Lined Oven Tray. Cover and Allow to Dry Overnight.

    7
    Done

    Toss the Peel in Extra Caster Sugar to Coat It Lightly.

    8
    Done

    Arrange Sugar Coated Peel in Single Layer on Baking Paper Until Touch Dry, 2-3 Days.

    9
    Done

    Store in Airtight Containers Until Ready to Use.

    10
    Done

    the Peel Will Last Several Months If Kept in Dry, Dark & Cool Conditions & and in Airtight Container.

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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