About the Recipe
These candied orange peels are made using oranges that have already been transformed into orange oleo saccharum, ensuring nothing goes to waste. After the citrus oils are drawn out for the syrup, the peels are gently cooked and coated in sugar, creating a glossy, jewel-like finish. The result is a perfectly balanced treat with a bright citrus aroma, a sweet-bitter flavor, and a pleasantly chewy texture. Ideal for garnishing desserts, decorating cakes, mixing into baked goods, or enjoying as a homemade candy, these candied oranges showcase both flavor and sustainability in one beautiful confection.
Ingredients
Orange peels (leftover from making oleo saccharum)
1 cup granulated sugar (for syrup and coating)
2 cups water
Preparation
Strain the peels from your oleo saccharum mixture. If they are in large, long swaths, slice them into ¼-inch wide strips.
Place the peels in a saucepan, cover with water, and bring to a boil for 5–15 minutes. Drain and rinse. Repeat this process 2-3 times to remove the bitterness from the pith.
In a clean saucepan, combine 1 cup water and 2 cups sugar. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.
Cook for 14 to 16 minutes, or until they are slightly translucent and the rinds are softened.
Remove the skillet from the heat.
Place the orange slices in a single layer on a cooling rack.
Allow the slices to cool completely, which should take about 1 hour.
Cover the pan and refrigerate for 2 hours to 2 days.
Reserve the syrup for another use.
Notes