QUICK CANDIED ORANGE ZEST
While you can use store-bought candied orange peel in the Chocolate Orange-Ricotta Trifles, making your own candied zest is easy and quick, and-more important-has a fresher flavor. It is a great way to add sweet orange flavor to all kinds of desserts. Try some diced and sprinkled over vanilla ice cream or chocolate mousse, or add some to a fruit salad.
Provided by Alice Medrich
Yield Yields about 1/2 cup
Number Of Ingredients 2
Steps:
- Using a vegetable peeler, remove the zest of the oranges in wide strips 1 to 2 inches long, avoiding the white pith. Slice lengthwise into strips about 1/8 inch wide.
- Bring a 2-quart saucepan of water to a boil, add the zest, and boil for 5 minutes. Drain and repeat.
- In the saucepan, bring the sugar and 1/4 cup water to a simmer over medium heat, stirring, until the sugar dissolves, about 2 minutes. Stir in the blanched zest, cover, and cook until the syrup thickens and coats the zest, about 3 minutes.
- Transfer the zest with the syrup to a small heatproof bowl or jar and cool to room temperature. Cover and refrigerate. Blot on paper towels before using.
Nutrition Facts : Calories 10 kcal, Carbohydrate 3 g
CANDIED ORANGE ZEST FOR CRANBERRY TRIFLE
Use this orange zest recipe when making our Cranberry Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a medium saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.
ORANGES WITH AMBER CARAMEL AND CANDIED ZEST
Steps:
- Slice the ends off the oranges, and discard. Working from the top to the bottom, slice the peel off in strips, to reveal the orange flesh. Cut the white pith from the back of the peel with a sharp knife, and discard. Slice the orange peel into fine julienne strips, put it in a saucepan, cover with cold water, and bring to a boil. Drain, and rinse under cold running water. Repeat this process three times. Blanching the orange peel like this removes much of the bitter taste.
- Cut out the sections from the oranges into a bowl, squeezing any juice out of the membrane before discarding. Set aside.
- Pour the sugar into a saute pan or large heavy saucepan. Melt the sugar and let it develop a deep amber color, without letting it burn. Pour over 1 cup water/250 ml water and any juice that has pooled around the orange slices. The caramel will seize up, so leave the pan on the heat until the water and juice dissolve into the caramel. Add the drained julienne of zests and boil until they turn translucent, become candy coated and a dark amber color, 5 to 10 minutes. The zests will be sweet and chewy with a faint hint of bitterness and intense orange flavor.
- Add about 4 spoonfuls of this caramel with candied orange zest to the fresh orange slices, and toss. Cover, and set aside in a cool place until serving.
- (Cool the remaining caramel and orange zest. If too thick, simply thin out with a bit of water to achieve a thick syrup. Store in a glass jar in the refrigerator; it will keep for at least 6 months.)
- Serve the oranges with their caramel and candied peel sprinkled with lightly toasted almond slivers and slightly sweetened whipped cream.
SWEET CANDIED ORANGE AND LEMON PEEL
With this easy-to-follow recipe, orange and lemon peel become an elegant--yet still a bit tart--sugared confection.
Provided by Brenda Ward
Categories Everyday Cooking Vegan Desserts
Time 4h40m
Yield 12
Number Of Ingredients 5
Steps:
- Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
- In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
- Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 39.9 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 39 g
CANDIED ORANGE ZEST (CAN BE USED FOR GARNISH/DECORATION FOR LADY
These are great plain, but also look (and taste) great with Recipe #169726! (I always save some for my mother to snack on!)
Provided by Dwynnie
Categories Dessert
Time 12h45m
Yield 48 candied zests
Number Of Ingredients 6
Steps:
- Cut the oranges into eight sections and remove the pulp from the peel.
- Using a sharp paring knife, cut away as much of the white pith as possible from the peel.
- Cut the remaining orange peel in half (or into strips).
- Place the orange zests and half of 1 of the lemons in a large saucepan. Add water to cover and bring to a boil for 15 seconds. Drain, rinse under cold water, and drain again. Discard the lemon half.
- Repeat step 4 two more times, each time covering the zests with fresh water and adding another lemon half.
- Combine the 3 cups water and the sguar in a saucepan and cook over medium heat until the sugar has dissolved.
- Add the zests and the remaining lemon half. Bring to a gentle boil and cook for 15 minutes.
- Remove the pan from the heat and add the Grand Marnier. Leave the zests in the liquid, loosely covered, for at least 12 hours.
- Remove the zests from the liquid and set them on paper towels to drain. Roll them in the sugar, pressing sugar into the zests.
- Allow zests to dry slightly before serving.
- Store in an airtight container.
Nutrition Facts : Calories 49.1, Sodium 0.4, Carbohydrate 12.9, Fiber 0.4, Sugar 12.2, Protein 0.1
CANDIED ORANGE ZEST
Use this recipe to make Orange Chiffon Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for garnish for Orange Chiffon Cake
Number Of Ingredients 3
Steps:
- Using a vegetable peeler, remove orange zest in strips (leaving white pith behind); slice lengthwise into matchsticks. In a saucepan, bring 1/2 cup sugar and 1 cup water to a boil. Add zest; reduce heat to medium. Cook until zest is soft, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 day in an airtight container at room temperature.
CANDIED ORANGE ZEST
Categories Citrus Dessert Orange Winter Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- Remove zest from oranges in long 1/2-inch-wide strips with a vegetable peeler and remove any white pith from zest. Julienne zest diagonally and transfer to a small saucepan. Cover zest with cold water and bring to a boil, then drain and repeat. Drain again and pat dry.
- Bring 2 cups water with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved. Add zest and simmer, stirring occasionally, until translucent and tender, about 25 minutes.
- Cool zest in syrup, then drain, discarding syrup. Set on a rack over a baking sheet to catch drips and arrange zest on rack, separating strips with a fork. Dry zest 1 hour.
CANDIED ORANGE AND LEMON ZEST
Steps:
- Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.
- In a small saucepan cover orange zest with water and bring to a boil. Simmer zest 5 minutes and drain in a sieve, discarding liquid. Repeat procedure with orange zest 2 more times. In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup. Cool orange zest in syrup. Make candied lemon zest in same manner. Zests may be made 1 week ahead and chilled in an airtight container.
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CANDIED ORANGE ZEST RECIPE | MYRECIPES
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Servings 0.5Total Time 20 mins
- Bring a small saucepan of water to boil. Meanwhile, using a channel (cocktail) zester, zest oranges to make long, curly strips of zest; or, using a vegetable peeler, cut wide strips of zest and then use a knife to slice into 1/4-in. strips. Boil zest 5 minutes. Drain; repeat. Set blanched zest aside.
- Put sugar and 1/4 cup water in pan and bring to a simmer over medium heat, stirring until sugar dissolves. Add blanched orange zest, cover, and simmer 3 minutes.
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