Did you know fighting Food Waste could be delicioius?
Do you ever wonder what else you could do with those lovely zesty smelling orange (and other citrus) peels that go into your bin? If you have ever wondered- check out yesterday’s post! Don’t throw that citrus peel away! It makes an awesome base for a natural cleaner, it’s a cool sponge to have to wipe away the stubborn water marks on your taps or grease on your stovetop, and also a great little deodorizer for your bins or fridge.
Now back to FOOD!
Candied orange peels are not just for Christmas! They are a superb little treat to have in your pantry. I guarantee (especially the ones dipped in chocolate) that a couple of these will have your sweet tooth sorted out. They probably won’t last very long if you have kids around though!
They are delicious (and pretty) candied, though if you’re a little greedier like me, feel free to dip them into the chocolate. It’s worth noting that you can substitute pretty much any type of citrus peel or sugar you prefer into this recipe. Honey doesn’t work too well because it makes the peel a bit soggy at the end.
*Note: Blood oranges are in season right now and they make a delicious, and very pretty variation of this recipe with their purply-orange skin. Worth a try!
What you need:
2 cups water
1 cup sugar, plus more for coating (I like using normal cane sugar and coconut sugar)
1 vanilla bean (optional)
100 g cooking chocolate, melted over a water bath, and cooled (optional)
Wash the outside of the orange, then use a knife to score the orange skin to the white pith, making 4 cuts lengthwise. Carefully remove each section of peel. Save the flesh for another use.
Slice the peel into ½ cm wide strips.
Add the orange peel strips to a pot and cover with water. Bring to a boil, then drain. Repeat this process again. Doing it twice really helps remove some of the peel’s bitterness.
Add peel back to the pot with 2 cups of water and 1 cup of sugar. If you are going to add the vanilla bean- this is the time to do it.
Bring to a boil, then reduce to a simmer for 30 minutes. Turn off the heat and let the orange peels cool in the remaining sugar (which should be very little) for 5 minutes.
Remove the orange peels from the liquid and place on a rack to dry. Leave them at least overnight for best results. To get them crispy and “dry” it might take up to 48 hours.
Roll the dried peels in sugar, shaking off any excess.
Feel free to dip them in melted chocolate if you like at this stage. It does give depth of flavour – and if you are feeling extra fancy- you can add a swirl of white chocolate. (if you want to go wild- try a tiny sprinkle of sea salt on the chocolate!) Leave them overnight again or pop them in the fridge to help them set.
The initial prep of the peel is pretty easy. I admit- the leaving them around the house for 24-48 hours and rolling them in sugar etc- does make this a multi day activity- however- they are worth it. This recipe makes plenty, they pack a massive sweet treat punch in just a small piece or two, they look super impressive to serve and they store really well in an airtight container in the fridge for up to month. So they- make your oranges completely waste free (making you feel good) and also provide a great sweet treat return for your time invested.
With all the amazing citrus in season around- for the photos- we tried Grapefruit, Lemon, Cara Oranges and Blood Oranges. They are all so good and look so pretty! May this recipe bring you and your friends joy!