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Recipe

Quick Candied Orange Zest

Scott Phillips

Yield: Yields about 1/2 cup

While you can use store-bought candied orange peel in the Chocolate Orange-Ricotta Trifles, making your own candied zest is easy and quick, and—more important—has a fresher flavor. It is a great way to add sweet orange flavor to all kinds of desserts. Try some diced and sprinkled over vanilla ice cream or chocolate mousse, or add some to a fruit salad.

Ingredients

  • 3 organic oranges
  • 1/2 cup granulated sugar

Nutritional Information

      Nutritional Sample Size Per 1 tsp.
      Calories (kcal) : 10
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 3
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Using a vegetable peeler, remove the zest of the oranges in wide strips 1 to 2 inches long, avoiding the white pith. Slice lengthwise into strips about 1/8  inch wide.
  • Bring a 2-quart saucepan of water to a boil, add the zest, and boil for 5 minutes. Drain and repeat.
  • In the saucepan, bring the sugar and 1/4 cup water to a simmer over medium heat, stirring, until the sugar dissolves, about 2 minutes. Stir in the blanched zest, cover, and cook until the syrup thickens and coats the zest, about 3 minutes.
  • Transfer the zest with the syrup to a small heatproof bowl or jar and cool to room temperature. Cover and refrigerate. Blot on paper towels before using.

Make Ahead Tips

Candied zest will last for at least 3 months in the fridge.

Tip

You can use this recipe for other citrus, too; simply replace the oranges with 1 large grapefruit or 6 lemons or limes.

Reviews

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Reviews

  • beatamack | 05/07/2017

    Fantastic, quick recipe. I have been making it since it came out.
    Now I always have candied orange zest in my fridge.

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