Method for making candied orange peel
Publish time:
2022-09-07
Candied orange peel recipe: Ingredients: 2 jin oranges, 130g white sugar, 1/4 lemon, a little salt, 400ml water, appropriate amount of white sugar (for coating).
Candied Orange Peel Instructions: Ingredients: 2 jin oranges, 130g white sugar, 1/4 lemon, a little salt, 400ml water, appropriate amount of white sugar (for coating).
Method:
1. Wash the oranges with salt to remove pesticides, rinse with clean water, cut the oranges into four sections, separate the pulp and peel, cut off the pointed ends of the orange peel, then cut into small pieces using two knives vertically.
2. Use a knife to remove the white pith from the orange peel pieces, place them in a pot of water, add a little salt, and boil for 10 minutes. Rinse twice, then soak in clean water for 1 day;
3. Remove the soaked orange peel, rinse again, put it in a pot, add water, white sugar, and salt, bring to a boil, squeeze in lemon juice, cover the pot, and simmer over low heat for about 30 minutes. When the sugar water is dry and the syrup is thick, use a spatula to stir it to prevent sticking. Turn off the heat when the orange peel becomes transparent after being coated with syrup;
4. Remove the orange peel and let it cool completely. Coat both sides with a layer of white sugar and enjoy.
Tips:
1. Oranges contain orange oil, which can have a slightly bitter and numbing taste. Soaking the orange peel in water overnight can reduce the bitterness and numbness. If you find it difficult to remove the white pith, you can boil it in water first, then it will be easier to scrape off.
2. Navel oranges or ice sugar oranges can be used.
3. This method can also be used to make candied pomelo peel, tangerine peel, and lemon peel, but tangerine peel is softer and easier to cook. Be sure to shorten the cooking time.
4. After the candied orange peel is wrapped, place it in a cool, ventilated place to dry for two or three days. After it becomes completely hard, the bitterness and numbness will almost disappear, and the taste and flavor will be better. This way, it can be stored in a sealed jar for half a year or even longer.
5. After thoroughly drying, the orange peel will be chewier. The slight bitterness and numbness will almost disappear, leaving only the sweetness of the white sugar and the aroma of the orange peel.
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