Candied Orange Peel in Orange Juice/ Kandyzowane Skórki Pomarańczowe
Aromatic candied orange peel is not only perfect for Christmas and Easter baking but so much more. It is an inseparable decorative element of many mazurkas, pączki and Easter babka's. It will also come in handy for cakes, cheesecakes, poppy seed cake, and gingerbread. It may be used to enhance the taste in coffees and teas and even poultry. While many people consider the orange peel to be an unnecessary part of the fruit and they end up throwing it away. As it turns out, orange peel is an excellent source of over 60 types of plant flavonoids, which have a positive effect on our body. Orange peel also provides 170 valuable vitamins, minerals, and dietary fiber that regulate the proper functioning of the digestive system.This recipe is also perfect for making candied lemon and lime. Due to the storage and transportation of the fruit, they must be well preserved and will need to be well prepared to get rid of the pesticides, waxes etc... The rule of the thumb is to use orange juice instead of water. For every 100 g of orange peel, I use 100 g of orange juice, and 150 g of sugar. Make sure to weigh the ingredients correctly.
Servings: 6 oranges
Calories: 314kcal
Ingredients
- 2 liters water (to wash the oranges)
- 2 tablespoons baking soda
- 270 grams orange peel
- 270 grams orange juice
- 400 grams granulated sugar
- 1 drop dishwashing liquid (optional)
Instructions
- Wash the oranges thoroughly in warm water by using a brush. I added mild dishwashing liquid to the bowl.
- Rinse well under running warm water and dry well.
- Mix 1 tablespoon of baking soda per 1 liter of warm water (alkaline solution to get rid of preservatives and pesticides) and soak for 5 minutes. Rinse again under warm running water.
- Bring a pot of fresh water to boil. Making sure you have enough water to cover all oranges. Place the oranges in the boiling water, and remove from heat. Cover with lid and let them soak for about 5 minutes. Do Not Boil. Remove from the pot and rinse again under warm running water. Discard the water from the pot.
- You will notice that the orange peel is now soft and very aromatic and will feel different to the touch. Orange peel has the outer skin on it and the white inner layer called Albedo which many people throw away stating that it is bitter. It is quite the contrary because the Albedo has no bitterness it is the orange portion of the peel which contains the essential oils. I have left the Albedo on the peels and have been preparing this way for years.Cut the orange peels into fours and place in a bowl. Weight the peels by using a kitchen scale. Orange peel from one orange weighs about 40 - 45g. I have 6 oranges. Their peels weighing 270 g. Adjust the sugar and orange juice according to the weight of the peels. For every 100 g of orange peel, I use 100 g of orange juice, and 150 g of sugar. Make sure to weigh the ingredients correctly.
- We will use the oranges to squeeze the juice for the mixture.
- Bring a pot of fresh water to boil again. Place orange peels in the boiling water, cover with a lid and remove from heat. Soak in the boiling water for about 10 minutes and remove with a spatula. Set aside to cool.
- Once cooled cut into thin strips or cubes. I did a little bit of both, since I need the cubes to decorate the pączki, I was making the next day. I cut them mostly in to strips because I can always cut the strips into cubes when I need them.
- Squeeze the orange juice from the oranges and weigh.
- In a large pan mix the orange juice with the sugar as per the weight of the peels. Place on medium heat and mix until all of the sugar is dissolved in the orange juice.
- Add the cut or cubed orange peels to the mixture on a high heat mixing thoroughly. The mixture will become thicker and eventually it will disappear.
- We know that once all the liquid is gone the peels are just about ready. Best indicator to check if orange peels are ready is by placing one peel on a parchment paper and letting it cool off. If it does not stick to the hand then we know they are ready.
- Once done, spread on the parchment paper and let them cool off.
- When cooled place in a tight containers so humidity does not get to them. You can also freeze for a longer storage. Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: oranges | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 314 |
| % Daily Value* | |
| Total Fat 0.2g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1270mg | 55% |
| Total Carbohydrate 82.6g | 30% |
| Dietary Fiber 4.9g | 17% |
| Total Sugars 70.4g | |
| Protein 1g | |
| Vitamin D 0mcg | 0% |
| Calcium 83mg | 6% |
| Iron 1mg | 5% |
| Potassium 189mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. |
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