Candied Orange Peel is one of these ingredients I cannot imagine my storage cabinet without. It comes very handy especially in winter, when quality fresh fruit is not so easily available. It can add some zesty freshness to yeasted dough or gingerbreads.
For this recipe is important to get organic, unwaxed oranges preferably with quite thick peels.
You can make the similar preserve with grapefruits and lemons.
Candied Orange Peel
- 100g orange peel, chopped finely
- 100g sugar
- 100 ml water
Make a syrup by boiling the sugar with the water. Add chopped orange peel and simmer until liquid evaporates and the peel becomes shiny and translucent ( it should take around 1-1,5h). Cool it down, then move it to a glass jar. Store in the fridge.