Sugary Orange Peel Recipes

SUGARY ORANGE PEEL

Steps:

• With a knife, score the peel from each orange into quarters. With fingers, remove peel and white pith attached. Place peel in a saucepan; cover with water. Bring to a boil. Boil, uncovered, for 30 minutes. Drain and repeat twice. , Meanwhile, in another saucepan, combine 1 cup of sugar, water and salt. Bring to a boil; boil and stir for 2 minutes or until sugar is dissolved. Drain peel and add to syrup. Bring to a boil; reduce heat. Simmer, uncovered, for 50-60 minutes or until syrup is almost all absorbed, stirring occasionally. (Watch carefully to prevent scorching.) Drain any remaining syrup. , Cool orange peel in a single layer on a foil-lined baking sheet for 1 hour. Cut into 1/8-1/4-in. strips. Sprinkle remaining sugar on an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally. , If desired, melt chocolate chips and shortening; stir until smooth. Dip one end of each orange strip into chocolate; allow excess to drip off. Let stand on waxed paper until set. Store in an airtight container for up to 3 weeks.

ORANGE PEEL CHICKEN

Steps:

• For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
• Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
• Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
• Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
• For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
• Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
• To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.

SUGARED ORANGE PEELS

Steps:

• Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
• Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
• Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
• Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.

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.

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.

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.

CANDIED ORANGE PEEL RECIPE BY TASTY

Steps:

• Fill a pot with water and simmer on high heat until it reaches boiling point.
• Carefully peel the skin off the oranges and place into the pot of boiling water, stirring for 5 minutes. Drain the water and repeat.
• Carefully slice the orange peel into 5mm thin pieces. In a medium sized pot, place 500g of sugar and 500ml of water over medium high heat, stirring until the sugar is fully dissolved and small bubbles start to form at the surface of the water. Add the orange peel pieces into the syrup, stirring for 5 minutes. Remove the pan from the heat and let cool.
• Repeat this step and boil for another 5 minutes. The orange peel should be semi-translucent.
• Take out the peel and reserve the syrup. Place the orange peel on a drying rack and cover with a towel. Let it rest for a minimum of 4 hours, or overnight until dry.
• Using a double boiler, melt the chocolate until smooth. Line a tray with baking paper and take the dried orange peel. Using chopsticks, take a piece of orange peel and dip it into the chocolate until half of it is covered. Repeat with all of the other pieces, then place in the freezer for about 10 minutes, or until the chocolate has fully set.
• Take the remaining sugar and place it on a small plate. Take the orange peel pieces out of the freezer and roll them in the sugar.
• Serve.

ORANGE PEEL

Steps:

• Whenever you peel an orange, add the peel to a jar,before removing the white part.
• Cover with sugar and let sit.
• Over time, the sugar becomes a syrup and will preserve the orange peels.
• Keep in the refrigerator and use in your recipes.
• Add more as you use your oranges,remembering to add sugar too,if needed.

SUGARY ORANGE PEEL

Steps:

• With a knife, score the peel from each orange into quarters. With fingers, remove peel and white pith attached. Place peel in a saucepan; cover with water. Bring to a boil. Boil, uncovered, for 30 minutes. Drain and repeat twice. Meanwhile, in another saucepan, combine 1 cup of sugar, water and salt. Bring to a boil; boil and stir for 2 minutes or until sugar is dissolved. Drain peel and add to syrup. Bring to a boil; reduce heat. Simmer, uncovered, for 50-60 minutes or until syrup is almost all absorbed, stirring occasionally. (Watch carefully to prevent scorching.) Drain any remaining syrup. Cool orange peel in a single layer on a foil-lined baking sheet for 1 hour. Cut into 1/8-in. to 1/4-in. strips. Sprinkle remaining sugar on an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally. If desired, melt chocolate chips and shortening. Dip one end of each orange strip into chocolate; let stand on waxed paper until chocolate hardens. Store in an airtight container for up to 3 weeks.