Candied Orange Zest
Posted in Fruit Recipes Tell-a-Friend
Oranges can be used in many different types of sweet and savoury dishes and also in beverages. Candied orange zest calls for the zest but other recipes may call for the flesh, or juice of the orange or they may call for all three. Most recipes that call for oranges can be prepared using navel oranges, Valencia oranges, blood oranges, or mandarin oranges.
Ingredients
2 navel oranges
water
sugar
Method
Wash oranges thoroughly before beginning preparation. Trim zest from oranges using a vegetable peeler or a small knife. Cut wide strips, being careful to not cut into the pith layer below.
If zest strips have any pith on them, carefully cut the pith off with a small sharp knife. Cut strips lengthwise to create thin julienne strips.
Place the orange julienne strips in a small saucepan and cover with cold water. Cook over medium heat until the water comes to a simmer. Continue to simmer for 6 minutes.
Remove from heat, drain strips and then return them to the saucepan.
Add 80 ml water and 80 g sugar. Bring the mixture to a simmer.
Continue to cook over low heat until the orange strips turn translucent. The water and sugar should be starting to thicken. Cooking time will be approximately 10 to 15 minutes.
When done cooking, remove strips from the pan and spread out on a sheet of wax paper.
Separate the orange strips on the wax paper and allow them to cool slightly.
Once they have cooled slightly, roll in sugar until they are well coated. Allow the candied strips to cool completely before storing in an airtight container or bag. Store at room temperature for 2 or 3 days.
Category: Sweets
Cuisine: Global
Sub-Category: Fruit
Total Views: 1617
Word Count: 920
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