The candied orange peel is a real goodness for the palate and is a perfect way to reuse the peels of our red oranges.
The orange peels represent a delicacy of Sicilian pastry, enclosing the flavor and aroma of a product unique in the world. They are an excellent end of the meal and perfect for enriching sweet dishes, releasing a pleasant citrus aroma.
To prepare these delicacies, you need very few ingredients: water, sugar and, of course, our organic blood oranges.
Here’s what you’ll need to prepare two 250g jars of candied orange peel:
– 1 kg of organic oranges;
– 600 gr of sugar;
– 1 liter of water.
To start the preparation of the zest, just peel the oranges, making sure to follow the direction of the wedges, to recreate the strips of about 0.5 cm in size.
After that, boil the peels in a saucepan for 5 minutes, then drain them and let them cool in a container with ice.
Subsequently, it is necessary to bring the water to the boil with the sugar, so as to recreate a syrup, inside which the peels are inserted for about two hours, over low heat.
As soon as the set time has elapsed, it will be necessary to cover the pan with plastic wrap, to which to make holes and let it rest overnight. Repeat the same procedure also the next day.
After that, place the peels inside glass jars, close and immerse until halfway in hot water for about 30/40 minutes.
Finally, let cool and taste.