Candied Tangerine Peel Recipes

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SWEET CANDIED ORANGE AND LEMON PEEL



Sweet Candied Orange and Lemon Peel image

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

6 lemon peels, cut into 1/4 inch strips
4 orange peels, cut into 1/4 inch strips
2 cups white sugar
1 cup water
⅓ cup white sugar for decoration

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 CITRUS PEELS



Candied Citrus Peels image

Forget the juicy insides. The peel is where citrus's true flavor resides, as these svelte candies prove. Blanching does away with any bitterness, leaving behind only a lingering lilt. The sugary coating and charming wrapping increase the confection's appeal. Get the packaging how-to for Candied Citrus Peels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 3

2 grapefruits, 3 oranges, or 4 lemons
4 cups sugar, plus more for rolling
4 cups water

Steps:

  • Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
  • Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
  • Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
  • Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.

CANDIED CLEMENTINES



Candied Clementines image

These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.

Provided by John Willoughby

Time 3h30m

Yield About 18 to 24 slices

Number Of Ingredients 2

2 cups sugar
3 to 4 clementines, peel on, sliced as thin as possible

Steps:

  • In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
  • Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
  • When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sodium 0 milligrams, Sugar 20 grams

CANDIED CITRUS PEEL



Candied Citrus Peel image

You can use the peel of orange, lemon, lime or grapefruit. This recipe can easily be doubled.

Provided by Jill

Categories     Desserts     Candy Recipes

Time 9h

Yield 4

Number Of Ingredients 3

1 cup orange peel, cut into strips
½ cup white sugar
¼ cup water

Steps:

  • Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
  • In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

Nutrition Facts : Calories 121.4 calories, Carbohydrate 31.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 0.8 mg, Sugar 25 g

CANDIED TANGERINE PEEL



Candied Tangerine Peel image

While the bavarian and the caramel sauce flirt subtly with the flavor of the fruit, this candied peel is very direct, delivering a straight shot of sweet-tart tangerine flavor.

Provided by Paul Grimes

Categories     Dessert     Winter     Tangerine     Simmer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 4

8 tight-skinned tangerines, washed well
2 cups granulated sugar
2 cups water
Superfine granulated sugar for coating

Steps:

  • Remove peel, including a little of pith, from tangerines in (2- by 1-inch) strips with a sharp vegetable peeler (preferably Y-shaped). Cut into thin (1/8-inch) julienne strips.
  • Cover strips with cold water in a medium saucepan and bring to a boil. Drain in a sieve, then repeat procedure with more cold water 2 times.
  • Bring granulated sugar, water, and zest strips to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer until zest is translucent and syrup has thickened, 45 to 50 minutes.
  • Lightly oil a large rack and set over a wax-paper-lined baking sheet. Transfer candied peel to rack with a fork, separating strips. (Discard syrup or reserve for another use.) When peel is cool (but not completely dry), toss with superfine sugar in a bowl to coat. Return to rack until dry to the touch, about 30 minutes.

CANDIED TANGERINE PEEL



Candied Tangerine Peel image

Provided by Food Network

Number Of Ingredients 2

5 large tangerines, halved and juiced (save the juice to drink at breakfast time)
2 cups granulated sugar, plus 1 cup for tossing

Steps:

  • Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don't want them to become mushy.) You'll know they're done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.;

CANDIED CITRUS PEEL



Candied citrus peel image

Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats

Provided by Mary Cadogan

Categories     Treat

Time 2h15m

Yield Makes about 300g

Number Of Ingredients 3

4 large unwaxed oranges, or 2 oranges and 2 lemons
big bag of granulated sugar
100g bar of dark chocolate (or gluten-free alternative), optional

Steps:

  • Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
  • Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
  • Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
  • Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
  • Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
  • To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

Nutrition Facts : Calories 82 calories, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein

CANDIED TANGERINE SLICES



Candied Tangerine Slices image

Use this recipe to make our Tangerine Tea Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6 to 8

Number Of Ingredients 2

2 cups sugar
2 tangerines, preferably organic, cut into 1/4-inch-thick slices and seeds removed

Steps:

  • Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. Add tangerines. Simmer until translucent, about 20 minutes. Let cool completely in syrup.

CANDIED TANGERINE PEEL RECIPE



Candied Tangerine Peel Recipe image

Provided by á-170456

Number Of Ingredients 4

5 large tangerines halved and juiced
(save juice to drink at breakfast time)
2 cups granulated sugar plus
1 cup granulated sugar for tossing

Steps:

  • Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don’t want them to become mushy.) You’ll know they’re done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator. This recipe yields ?? servings.

SHIRINI POLOW



Shirini Polow image

Candied tangerine or orange peel is the sweet element in this festive Persian rice with carrots. Persian shops sell the candied peel, as well as slivered almonds and pistachios. To make the candied peel yourself, see the recipe that follows this one.

Yield serves 6

Number Of Ingredients 8

2 cups basmati rice
2 whole chicken breasts, skinned and boned
7 tablespoons melted butter or vegetable oil
Salt and pepper
1/2 teaspoon good-quality powdered saffron or crushed saffron threads
2 cups carrots cut into thin 1-inch strips
3/4 cup candied tangerine or orange peel (recipe follows)
1 cup blanched almonds or pistachio nuts, chopped

Steps:

  • Wash the rice in warm water and rinse in a colander under the cold tap.
  • Sauté the chicken in 3 tablespoons of the butter or oil with salt and pepper and 1/4 teaspoon of the saffron for about 15 minutes, until the chicken is tender but still pink and juicy, turning the pieces to color them lightly all over. Then cut into small pieces.
  • Sauté the carrots in the same butter or oil for 10 minutes, or until tender, stirring and adding salt and a few tablespoons water.
  • Boil the rice in a large (9-10-inch) heavy-bottomed preferably nonstick pan for about 10 minutes, until still a little underdone, and drain quickly. Add the remaining 1/4 teaspoon saffron to 2 tablespoons of the butter or oil and mix into the rice in the colander. Pour the 2 remaining tablespoons butter or oil in the bottom of the pan and sprinkle alternate layers of rice and chicken with carrot, candied peel, and nuts in the pan, starting and ending with a layer of rice. (You should have 3 layers of rice.)
  • Stretch a clean cloth over the top of the pan, put the lid on, and steam over very low heat for 20-30 minutes. The cloth will absorb the steam and help the rice to retain its fluffiness.
  • For serving, see box on page 351.
  • To make candied peel, use the peel of 3 oranges with as much of the white pith removed as possible. Slice peel into thin strips and make a note of the weight. Simmer without sugar in about 1/2 cup water until soft. Then add sugar equal to the measured weight, and cook until the water is reduced and the strips of peel are sweet. The peel of bitter oranges is particularly good to use for this dish.

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