All Over the Map Kitchen
BasicsSnacksDenmarkSwedenNorway2000s

Candied Orange Peel

Also called orangeat, candied citrus peel

Orange peel blanched three times to take out the bitterness, simmered in syrup until translucent and rolled in sugar.

Makes
about 2 cups
VeganGluten-freeMake ahead

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

Method

  1. Peel. Cut the tops and bottoms off the oranges, score the peel into quarters and pull it off. Save the fruit for something else.

  2. Scrape off excess white pith with a spoon. Some pith is fine; too much is bitter. Cut the peel into strips about ¼ inch (6 mm) wide.

  3. Blanch three times. Cover the peel with cold water, bring to a boil and drain. Repeat twice more.

  4. Simmer. In the same pot, bring the water (360 ml1½ cups), sugar (400 g2 cups) and corn syrup (60 ml¼ cup), if using, to a simmer, stirring until the sugar dissolves. Add the peel and simmer at a bare bubble, uncovered, 45 to 60 minutes, until translucent and the syrup has thickened.

  5. Dry. Lift the peel onto a wire rack set over a tray and leave it to drain and dry at least an hour, ideally a few.

  6. Sugar. Toss in granulated sugar, shake off the excess and dry uncovered overnight.

Notes

  • Corn syrup keeps the syrup from crystallizing.
  • Storage. Airtight at room temperature for a few weeks, or frozen for months.
  • Leftover syrup is good in cocktails or drizzled over cake.
  • For baking, chop the dried strips fine.
  • Store-bought. Rapunzel organic candied orange peel, sold as Orangeat, is diced small and made with only peel, corn syrup and sea salt. It's milder than homemade.

Used in Brunkager (Danish Brown Cookies)

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.