Candied Orange Rind
Candied orange rind is the edible glitter of the culinary world: it makes everything look fancier and taste better. Whether you're jazzing up a cake, sweetening a cocktail, or just snacking like you're in a Parisian café, this simple recipe is a must-have in your gluten-free repertoire. Bonus: it’s a fantastic way to reduce food waste (look at you, being sustainable and fancy). Makes 1 cup
Equipment
- Medium Saucepan
- Wire Drying Rack
Ingredients
- 3-4 medium oranges preferably organic
- 2 cups granulated sugar divided
- 1 cup water
- A pinch of salt
- Optional: ½ teaspoon vanilla extract or a pinch of cinnamon for added flavor
- 1/2 cup Extra granulated sugar for coating
Instructions
Prepare the Orange Peels
- Wash the oranges thoroughly.
- Score the peel into quarters and remove it from the oranges. Cut the peel into thin strips, about ¼ inch wide.
Blanch the Peels
- Bring a pot of water to a boil. Add the orange peels and simmer for 2 minutes.
- Drain and rinse under cold water. Repeat this blanching process two more times to remove bitterness.
Simmer in Sugar Syrup
- In a medium saucepan, combine 1 cup of sugar, 1 cup of water, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture simmers.
- Add the orange peels and reduce the heat to low. Simmer gently for 45 minutes, stirring occasionally. The peels should become translucent.
Dry the Peels
- Use tongs, a spider, or chopsticks to remove the candied peels from the syrup and place them on a wire rack set over parchment paper.
- Let them dry until they are tacky to the touch. At least 15 minutes.
Coat with Sugar
- Once the peels are dry but still slightly tacky, roll them in the remaining sugar (or extra sugar if needed) until fully coated. Shake off the excess. Finish drying completely the rack, at least 4 hours.
Video
Notes
Storage
Store candied orange rinds in an airtight container at room temperature for up to 2 weeks. Pro Tip
Save the leftover orange syrup! It’s perfect for cocktails, drizzling over pancakes, or stirring into tea. Be sure to keep it in the refrigerator.
Store candied orange rinds in an airtight container at room temperature for up to 2 weeks. Pro Tip
Save the leftover orange syrup! It’s perfect for cocktails, drizzling over pancakes, or stirring into tea. Be sure to keep it in the refrigerator.
Nutrition
Serving: 1portionCalories: 211kcalCarbohydrates: 54gProtein: 0.4gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 72mgFiber: 1gSugar: 54gVitamin A: 88IUVitamin C: 21mgCalcium: 17mgIron: 0.1mg
Tried this recipe?Let us know how it was!