Candied Orange Peel
Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4 in wide strips. Put in a large pot, cover with water and bring to a boil. Drain the orange peels and repeat 2 more times.
After the 3rd time of draining and bringing the orange peel to a boil, combine the sugar and water in the sauce pan, heat over medium high heat until boiling and all the sugar has melted. Add drained orange peel, return to a boil, reduce heat to simmer and simmer for 45 minutes.
Drain well. Place 2 or more cups of sugar on a sheet pan, add drained orange peel and toss to coat with sugar. Place the coated orange peel on wax paper or foil and let them try for 24 hours in a cool area. Store in more sugar after they have dried.
Can be made ahead, wrap and freeze for up to 2 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8931.4mg | 308 % | |
Potassium 1.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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