Orange Peel Preserves and Candied Orange Peel
I would have made this preserve earlier, but at Euforia, where a lady from Cyprus presented the recipe, the preparation took about 6 days. The steps are exactly like these here, only they were done on separate days. When Anca S. sent me her recipe with cooling under running water, which made the whole process much faster, I got right to work and made the preserve the night before last.
Thank you Anca for the recipe, I can't wait to make the cheesecake too. And if you can, please tell us how long these treats keep in the refrigerator. 😊
Ingredients
4 oranges
400g sugar
How to prepare orange peel preserves and candied orange peel
- Peel the oranges in 4 or 6 pieces. Clean each piece of the white pith as much as possible, roll it up and secure with a toothpick.
- Put the peels in a pot, cover with water and boil for 10 minutes (from when the water starts boiling). Then cool under cold running water and boil again for 10 minutes. Repeat this boiling-cooling process 4 times. Now the peels can be cleaned of the white pith very easily.
- Weigh the peels (mine were 400g) and make a syrup from sugar (equal amount to the weight of the peels, 400g in my case) and orange juice squeezed from the peeled oranges (half of the peel weight, so 200ml in my case).
- When the sugar melts, add the peels to the syrup and simmer over low heat for 30 minutes.
- Let cool and then simmer again for 30 minutes, still over low heat.
- I put orange peels (as many as would fit) into a 300g jar and covered with syrup. This resulted in the preserve. The remaining peels I placed on foil (standing up is better, so the syrup drains) and left to dry for a day to make candied peels. I then sprinkled them with a little sugar and put them in a jar. I put both jars in the refrigerator.
Orange Peel Preserves and Candied Orange Peel
The preserve
