How to Make Candied Bittersweet Orange Peels

Candied Bittersweet Orange Peels Recipe
Ingredients: Recipe of Hensperger of San Francisco
3 large whole oranges (about 1 kilo)
Water for boiling
¾ cup water for syrup
2 tablespoon light corn syrup
2 ¾ cups sugar, divided

  • Mark the quarters of each whloe orange buy cutting into the rind. Peel off the rind by following the marked quarters. Cut the rind into ¼ inch wide slices.
  • Boil orange rind in enough water to cover for 15 minutes. Drain in colander.
  • In a large saucepan, combine the ¾ cup water, light corn syrup and 2 cups of the sugar. Bring to a boil. Stir only until sugar is dissolved. Add peels and simmer for 35 to 55 minutes. Stir once or twice only. Stirring more often will crystallize the sugar.
  • Remove peels with slotted spoon and arrange them on a large rack set over a baking pan (to catch drippings). Drain for 5 minutes.
  • Place ramaining ¾ cup sugar in a large bowl. Toss the peels in sugar to coat evenly.
  • Transfer sugar coated peels to wire racks to air dry, about 2 hours. Store air tight for up to 1 month.
Note: best results if made on a sunny day because of the drying process. End.
How to Make Candied Bittersweet Orange Peels

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