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.
Ingredient Spotlight
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IN THIS RECIPEOranges
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Reviews
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Reviews (1 review)
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beatamack | 05/07/2017Fantastic, 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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