Monday, August 24, 2009

orange peel recipes

What do your kids/grandkid's like to snack on?What do you give them?

Since the grands were babies ,now 4 and 7,i have really encoraged fruits and veggies and thank fully now they prefer that over snacks..Although both love honey roasted peanuts and slim jims! lol

There a lot of oranges bought here and i got too thinking ,there has to be some recipes for orange peel.Thus this post was born.Out of the one's i discovered here are the one's with links where i found them,that i have chosen to keep and try.If you find any you like give me a comment and lmk...

have a great night,

Betty R


6 lemon peels, cut into 1/4 inch strips
4 orange peels, cut into 1/4 inch strips
2 cups white sugar
1 cup water
1/3 cup white sugar for decoration

Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
6 large organic navel oranges
4 cups sugar
3 tablespoons light corn syrup
Using a sharp paring knife, score the oranges lengthwise into quarters. Remove the peels and cut them lengthwise into 1/2-inch wide strips.
In a medium saucepan, cover the orange peels with water and bring to a boil over moderately high heat. Boil the orange peels for 5 minutes, then drain in a large colander. Repeat the blanching and draining process 2 more times to tenderize the orange peels and remove the bitterness.
In the saucepan, combine 2 cups of the sugar with the corn syrup and 1 cup of water. Bring to a boil over moderately high heat, occasionally washing down the side of the saucepan with a wet pastry brush. Add the orange peels to the syrup and cook, stirring occasionally, until the peels are somewhat transparent and most of the syrup has been absorbed, 40 to 50 minutes. During the last 10 minutes of cooking, stir frequently and watch carefully to prevent the peels from burning.
Spread 1 cup of the remaining sugar on each of 2 heavy, rimmed baking sheets. Drain the orange peels in a large colander. Using a fork or tongs, transfer each piece of orange peel to the sugar-coated baking sheets; do not clump the peels together. Let the orange peels cool for 15 minutes, then roll them in the sugar to coat completely. Let cool thoroughly in the sugar, then transfer the orange peels to a wire rack and let dry overnight. Discard the remaining sugar from the baking sheets.
The Candied Orange Peels can be stored in an airtight container for up to 1 month.
Orangettes are strips of candied orange peel dipped in dark chocolate. They make an elegant gift and look great served on a decorative dish along with the coffee at the end of a meal. This recipe is several steps long, but it can be doubled if you want a bigger serving for the time spent in the kitchen.
Cook Time: 55 minutes

1 large navel orange
3/4 cup granulated sugar
1/2 cup water
3/4 cup chopped semisweet chocolate

Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a small saucepan of water to a boil and simmer the orange peels for 10 minutes. Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.
Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes. Add the orange peels and continue simmering the mixture for 15 minutes. Transfer the candied orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.
Line a baking sheet with parchment paper. Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth. Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet. Allow the chocolate to set before serving.
This recipe makes approximately 10-12 orangettes


Wash! Take center out of rinds; leave white in. Cut in strips or pieces. Cover with water (cold), bring to a boil and let boil a few minutes. Drain. Do this 3 times in all. Then weigh rinds, use as much sugar as rinds and just barely cover with water. Boil again and continue boiling until water or syrup is about all gone. Place on wax paper to cool. Then roll in granulated sugar and let dry.


Lilie said...

mmmm... those seem to very nice. i really like your blog. :)
also thanks for visiting mine. God Bless.

alwayshopeful said...

You are welcome and thank you!