Around the time I was doing my Christmas baking (and no, I’m definitely not caught up on December happenings, blog-wise), Katie posted some Candied Orange Peels. It came at a perfect time because I was going to make melomakarona the very next day, so I thought why not keep the peels and candy them? If there’s one thing people need around the holidays, obviously it’s even MORE sugar, right?
These were so easy to make and tasted great, albeit VERY sweet. Even I, Goddess of the Sweet Tooth, could only eat one or two at a time. You know those orange slices they sell at CVS or Walgreen’s, two packages for a buck? These taste just like those.
I first tried scraping out the pulp with knives and spoons, but soon discovered using my fingers was the easiest way to do it. The orange halves came out nice and clean and then I just followed Katie’s instructions, reducing the last sugar addition a bit.
Candied Orange Peels
- Slice the peels of 3 naval oranges into 1/4″ inch slices and then place them in a heavy saucepan with 3 cups of water.
- Bring the water to a boil and then reduce to a simmer. Simmer for 10 minutes. Drain and rinse the peels and then repeat the same process.
- Return the peels to the same pan and add 2.25 cups of sugar, 3/4 cup of water and a cinnamon stick. Bring to a boil, dissolving the sugar.
- Use a candy thermometer to monitor the temp. Once it’s over 225, drain the peels and immediately toss them with 1/2 cup granulated sugar.
- Put them on a wire rack over a cookie sheet or some foil and allow them to dry overnight.
Next time, I think I will do toss half the candied peels with the sugar and dip the other half in some dark chocolate.