Homemade Sweet Orange Peel Recipes

ORANGE PEEL PRESERVE RECIPE (GLYKO KOUTALIOU PORTOKALI)

Steps:

• To prepare this delicious orange peel preserve recipe, first start by preparing the oranges. Using a vegetable grater, trim them a little bit on the outside then wash them thoroughly and place them in a large pan. Pour in enough water to cover the oranges completely.
• Place the pan on high heat and bring to the boil. Boil for about 7 minutes, after the water starts to bubble, sinking the oranges in the water once in a while and turning them sides. Drain the oranges into a collander and cool them under cold running water. Rinse the pan with some water. Place the oranges back to the pan, and repeat the same procedure. You should repeat the boiling procedure 3 times, until the oranges have softened and most of the bitterness has been removed. Go ahead, the best way to know if your orange peel preserve is sweet enough is by giving it a taste!
• Place the oranges onto a cutting board and cut them into quarters and then cut each quarter into half (8 pieces each orange). Use scissors remove the pips and any leftover flesh from the inside of the orange (the white part).
• The essence of this sweet orange peel preserve recipe is nothing else than the syrup. Add 2 1/2 cups of water and 1kg sugar into a saucepan and boil for 5 minutes. Add the orange peel into the pan and boil for a further 15 minutes. While the oranges boil, some white foam will probably surface on the water. Skim the foam with a spoon each time it develops. Once done, let them rest for at least 8 hours or preferably, overnight.
• The next day, remove the orange pieces from the pan using a skimmer and set aside. Place the pan with the syrup back on the stove on high heat and boil until it thickens. Add the lemon juice, the glucose and the vanilla extract and boil for 1 more minute. Add the orange pieces and continue boiling, until the syrup is very thick and glossy. To check if the syrup for your orange peel preserve is ready, dip a spoon to the syrup and let it drip two drops over the two opposing sides of a plate. If the syrup spreads on the plate you should boil the preserve a little longer; if the drops stand firm the syrup is ready.
• Remove the pan from the stove and let your orange peel preserve cool down. I know it is hard to resist, but this delight is best enjoyed cold! The preserving process has thoroughly pasteurised the preserve and if stored in the right conditions, it can last for the whole winter. The best way to store your orange peel preserve is by pouring it into sterilised glass jars (boil them in some water for a few minutes) and cover when it has cooled down completely. Store into the fridge for 6 to 8 months.

SWEET CANDIED ORANGE AND LEMON PEEL

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.

HOMEMADE SWEET ORANGE PEEL

Steps:

• Remove the white pith part from the peel. This white part is bitter. Cut the cleaned peel into strips about 1/4 or 1/2 inch thick.
• Place the peels in a large saucepan and add 1 cup cold water to cover. Bring to a boil and cook over medium heat for 40 minutes or until the peels are soft. Next, rinse them with tap water. Drain the strips in a colander.
• After that, place 1/2 cup sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves. Add peel. Cook1 -2 minutes. Mix well.
• Remove from heat and place the peel on a wire rack and allow to dry overnight. After it has completely dried, toss with remaining 1/4 cup sugar and store in an airtight container.

CANDIED ORANGE PEEL

Steps:

• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

CANDIED CITRUS PEEL

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.

SIMPLE CANDIED ORANGE PEEL

Steps:

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

ORANGE PEEL BEEF

Steps:

• Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.