Candied Orange Peels Recipe
Peels from 3 large oranges, grapefruits or lemons*
1 teaspoon salt
3 cups sugar
water
Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips. In a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes.
Drain and cover with 2 1/2 cups sugar and 1 cup water. Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch. Spread on wax paper. Roll peels in remaining sugar. Let dry. Store in an airtight container. Keeps one week or can be frozen.
*If non-organic fruit is used wash peels thoroughly before peeling.
This candied orange peels recipe is from the Dining On A Dime Cookbook. For more easy recipes like this, check out Dining On A Dime here!
I want to make these for Christmas and dip in some chocolate on one end of the peels.
our use them for worms at halloween.
Jill,
I’m excited to make these! Thanks for getting this special holiday treat up for us. I know you make your gingerbread cookies, too. Any other special holiday favs you like to make?
Blessings!
Jill, I was looking through an old book I have about Christmas and found these recipes to use Candied Orange Peel.
Mock Fondant Balls
1/2 cup butter, 1 LB. confectioners sugar, 1/4 cup heavy cream, 1 teaspoon vanilla, candied orange peel. With an electric mixer, cream butter until light, add sugar gradually. When very thick start adding cream and vanilla a little at a time. Mixture will become too heavy for the electric mixer, so remove beaters and turn out on a board sprinkled with remaining sugar. With hands, knead in remaining sugar. Break off small pieces of the mixture (about 2 teaspoons) and form around a piece of candied orange peel. Form into balls and roll in confectioners sugar. Store in airtight container in refrigerator.
Candied Orange Coffee Cake
3/4 cup sugar, 1/4 cup butter or margarine, 1 egg, 1/2 cup milk, 1-1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 4 teaspoons candied orange peel, finely chopped, 1 tablespoon grated orange rind
Blend sugar, butter and egg until light and fluffy. Add milk and dry ingredients alternately, then orange peel and rind, stirring until just combined. Pour into a 9 inch square pan. Sprinkle with the following topping. Bake in a 375 degree oven for 25-30 minutes. To freeze, cool and then cover top with aluminum foil. Seal to edge by crimping. To serve, remove foil and heat in 350 degree oven 20 minutes if frozen, and 10 minutes if defrosted.
Topping
1/2 cup sugar, 1/3 cup flour, 1 tablespoon grated orange rind, 4 tablespoons candied orange peel, chopped, 1/4 cup butter or margarine
Blend all ingredients together to crumb consistency.
Jill, I found this recipe when I was looking through some of my Christmas books. It’s a recipe that Candies the whole orange, so I thought you might like it.
Candied Oranges
1-1/3 cups sugar
4 cups water
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
juice of 1 lemon
6 seedless oranges, skin lightly grated to release oils.
Combine sugar, water, vanilla, cinnamon and nutmeg in a large pot. Bring to boil, reduce heat to low, cover and simmer for 20 minutes. Add oranges, making sure they are covered about 3/4 of the way up by the syrup. Cover and slowly cook oranges for 2 hours, turning a few times to get whole orange covered during cooking. Remove pot from heat and add lemon juice. Cover and chill overnight. To serve slice oranges and top with cool whip or homemade whipped cream.