Ingredients
Equipment
Method
Instructions
- Start by thoroughly washing the oranges to remove any wax or residue. Using a sharp knife, slice off the top and bottom of each orange, then make vertical cuts from top to bottom to remove the peel in wide strips, leaving behind as much of the white pith as possible.
- Place the orange peels in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 10 minutes.
- After simmering, drain the peels using a fine mesh strainer and rinse them under cold water. Repeat the blanching process two more times, using fresh water each time.
- In the same saucepan, combine 1 ½ cups of granulated sugar, 2 cups of water, and the salt. Stir the mixture until the sugar has dissolved completely. Add the blanched orange peels to the saucepan, then bring the mixture to a simmer over medium heat. Allow the peels to cook in the syrup for about 45 minutes to 1 hour, or until they become translucent and tender.
- Once the peels are tender, stir in the vanilla extract. Allow the mixture to simmer for an additional 5 minutes.
- Using a fork or tongs, carefully remove the candied orange peels from the syrup and place them on a cooling rack. Allow them to dry for at least 4 hours, or until they are no longer sticky to the touch.
- If you want to add an extra touch of sweetness, toss the cooled orange peels in granulated sugar until they are well coated.
Notes
- Store candied orange peels in an airtight container at room temperature for up to two weeks.
- Consider freezing the candied peels for up to six months.
- Use candied orange peel as a thoughtful homemade gift!