Candied Orange Peel
Candied orange peel makes an attractive garnish for many desserts.
From EatingWell: January/February 2011
Yield: About 1/2 cup
Active Time: 35 minutes
Total Time: 12 hours (including overnight chilling)
- 2-3 oranges
- 1/2 cup sugar
- 1/4 cup water
- Using a vegetable peeler, remove zest from oranges in 1 1/2- to 2-inch-long pieces. Cut the pieces into very thin strips, about 1/8 inch wide. Cook in a small saucepan of boiling water for 5 minutes. Drain. Bring more water to a boil and cook the orange peel for another 5 minutes. Drain.
- Bring sugar and 1/4 cup water to a simmer in a small saucepan, stirring until the sugar dissolves. Add the orange peel, cover and simmer for 3 minutes. Transfer the syrup and peel to a bowl. Cover and chill overnight.
- Using a slotted spoon, transfer the orange peel to paper towels to drain before using.
- Make Ahead Tip: Cover and refrigerate, in the syrup, for up to 2 weeks.
Nutrition Per 2-teaspoon serving:
7 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g added sugars; 0 g protein; 0 g fiber; 0 mg sodium; 6 mg potassium.
0 Carbohydrate Serving
Exchanges: Free food