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    CANDIED ORANGE PEEL
    from "Sweet Gratitude " by Judith C. Sutton

    Candied orange peel is surprisingly easy to make, though it does require some time in the kitchen as you wait for the strips of peel to cook to the proper softness in the sugar syrup. A delectable treat on its own, perhaps with after-dinner coffee, the candied peel makes a lovely garnish, left whole or chopped or minced, for many desserts.

    Makes about 2 1/2 cups
    INGREDIENTS (CLICK TO BUY)

    3 large navel oranges, scrubbed
    3 tablespoons light corn syrup
    1 cup sugar, plus about 3/4 cup for coating
    1 cup water

    Print recipe
    PREPARATION

    1. Using a serrated knife or other sharp knife, cut a thin slice off the top and bottom of each orange to expose the flesh. Score the peel of each orange into quarters, cutting through the white pith, and pull the quarters of peel off the orange. Using a sharp spoon, scrape off any stringy membranes from the inside of the peel (do not scrape off the white pith). Cut each quarter crosswise into 1/4-inch-wide strips.
    2. Put the orange peel in a large heavy saucepan, add cold water to cover, and bring to a boil; drain. Repeat two more times (blanching the peel removes the bitterness). Return the orange peel to the saucepan, add cold water to cover by about 1 inch, and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, until the peel is tender when pierced with a knife, about 15 minutes; drain and set aside.
    3. Set a large wire rack, preferably a mesh one, over a baking sheet; set aside. Combine the corn syrup, sugar, and water in the same saucepan and bring to a boil, stirring to dissolve the sugar. Wash down the sides of the pan with a wet pastry brush to remove any sugar crystals (which could cause they syrup to crystallize) and add the orange peel. Bring to a simmer, reduce the heat, and simmer gently, stirring once or twice with a clean spoon, until the peel is translucent and very tender and the syrup has reduced to a few spoonfuls, 30 to 40 minutes. (Do not allow the syrup to reduce to less than this, or the bottom of the pan will become too hot and will crystallize the sugar.)
    4. Using a slotted spoon or a fork, transfer the peel to the wire rack to drain; be sure to separate all the strips of peel. Let cool.
    5. Put the sugar for coating in a small bowl and toss the orange peel a few strips at a time in the sugar, coating them thoroughly, then transfer the peel to a clean wire rack. Let stand until dry, at least 4 hours. (Once the orange peel is thoroughly dry, it can be stored in an airtight tin at room temperature for up to 1 week.)


    Use Red Navels
    Product nutrition and information
     Quantity Ingredients Est.Price
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg
     
      Karo Light Corn Syrup - $3.19/ea
     16oz
     
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
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