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Recipe Detail Page
Candied Orange Peel
Autumn 2016
When I was in California recently, I was surrounded by citrus trees and as long as they were on public land you could pick them. Consequently, I had so many oranges that I was looking for ways to use them up. Being a lover of chocolate-coated orange peel, I looked for an easy way to make it. Using the method to make marmalade seemed worth a try, and it worked. This recipe is so easy you will be giving out candied orange peel for gifts, to great accolades. This keeps two weeks in an airtight container.
Makes about 80 pieces
3 large navel oranges
SYRUP
2 cups (500 mL) sugar
2 cups (500 mL) water
6 oz (175 g) dark chocolate, preferably 70 percent or higher
1 Place oranges in a pot and cover with water by 1 inch (2.5 cm). Bring to boil, reduce heat, cover and simmer for 1 hour or until orangesare tender but not flabby.
2 Drain and let oranges cool a little. Cut off the ends. Cut in half then scrape out and discard all the flesh, leaving the soft white pith. Slice orange peel into thin pieces. Bring sugar and water to boil in a wide pot over high heat. Boil for 2 minutes. Add the peel, reduce heat and simmer until most of the syrup is absorbed, about 35 to 45 minutes. Remove peel and place on a large piece of parchment paper to dry. Refrigerate overnight.
3 Melt chocolate in a small pot over low heat. With a thin fork, dip the orange peel into the chocolate. Coat at least half or the whole pieceif you wish. Lay pieces on clean parchment and place in the refrigerator until dry, about 2 hours. Store in the refrigerator.
Makes about 80 pieces
