Sunday, March 31, 2013

Candied Organic Orange Rind for Italian baked goods #GardenCuizine

Candied Orange Rind
Candied orange peel adds flavor to Italian baked goods. I especially enjoy it added to whole grain Easter Bread and Hot Cross Buns. The candied peel can be stored for a long time in an airtight container in the refrigerator. 

Assuming you are like us and don't have an orange tree in your back yard, the ideal time to make it is when you come across organic oranges on sale. Sometimes when I make it, I like to toss in some kumquats too. My recipe was inspired from the late Anne Casale's book, Italian Family Cooking. She was a culinary professional and author of 5 cookbooks.


4-5 organic navel oranges

kumquats (optional) 
1 1/2 cups water
2 1/2 cups sugar
Putting it all together
  • Wash the oranges
  • Using a paring knife, cut each orange from top to bottom through the skin, making 6 sections. Use your finger to push off the rind; try to keep the segments in one piece.
  • Place all the peels in a stock pot. Cover with water and bring to a boil for 2-3 minutes. Drain, rinse in cool water. Repeat.
  • Blot the rinds dry with a paper towel. Using a teaspoon gently scrape away any excess top layer of white pith from the inside of each peel. You want to leave 1/8 inch or so of peel - so don't scrape it too much. Set aside the peels.
  • Reusing the same pot - add water and sugar. Bring to boil and boil for 5 minutes. 
  • Turn off the heat and add in the peels (and whole or seeded sliced kumquats). Stir to coat them with the syrup.
  • Place into sterilized jars and cover. 
  • Let cool at room temperature. Store in refrigerator.
  • The next day empty the jars into a stock pot. Bring to a boil. Turn off. Then place the rinds and syrup back into the jars. Cool to room temperature. Store in refrigerator. Repeat again a third day. This softens and candies the skins. 
  • Store in refrigerator. Use as desired in your baked goods. 
Blog post and recipe Copyright (C)2013 Wind. All rights reserved.

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