Candied Orange Peel

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From: EatingWell Magazine January/February 2011

Candied orange peel makes an attractive garnish for many desserts.

Ingredients 12 servings

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  • 2-3 oranges
  • 1/2 cup sugar
  • 1/4 cup water

Preparation

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  1. Using a vegetable peeler, remove zest from oranges in 1 1/2- to 2-inch-long pieces. Cut the pieces into very thin strips, about 1/8 inch wide. Cook in a small saucepan of boiling water for 5 minutes. Drain. Bring more water to a boil and cook the orange peel for another 5 minutes. Drain.
  2. Bring sugar and 1/4 cup water to a simmer in a small saucepan, stirring until the sugar dissolves. Add the orange peel, cover and simmer for 3 minutes. Transfer the syrup and peel to a bowl. Cover and chill overnight.
  3. Using a slotted spoon, transfer the orange peel to paper towels to drain before using.
  • Make Ahead Tip: Cover and refrigerate, in the syrup, for up to 2 weeks.

Nutrition information

  • Serving size: 2 teaspoons
  • Per serving: 7 calories; 0 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 11 IU vitamin A; 4 mg vitamin C; 4 mg calcium; 0 mg iron; 0 mg sodium; 6 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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