You know the sugar-coated citrus peels? Those delights that the stalls offer during the village fairs? Here, I found the recipe to prepare candied orange and lemon peels at home!
Video of the Recipe
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Identity Card of the Recipe
- 287 KCal Calories per serving
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Ingrediants
For the candied peel
- 400 g (2 large) of untreated oranges
- 100 g (1 large) of untreated lemon
- About 250 g of sugar
- 3 tablespoons of water
To finish
- Q.b. (About 50 g) of sugar
Materials Needed
- Bowls
- Casserole
- Scale weighs food
- Chopping board
- Knife
- Table spoon
- Plate
- Baking paper
Preparation
- With a knife, remove the peel from 2 oranges and a large lemon: it is important to choose only organic fruit.
- Cut the peel (both the outermost part and the white part) into 0.5 cm strips and collect them in a bowl. Cover with water and rinse the peels several times, changing it often: this operation is essential to eliminate the bitter aftertaste of the albedo (white part of citrus fruits). Leave to soak for a few hours, preferably overnight.
The anti-waste idea
It is possible to recover the rinsing water because it is loaded with the scent of orange and lemon: it can be used for foot baths or as water to spray on the body (in the latter case, it is advisable to add a few drops of essential oil to the orange to accentuate the fragrance).
- At this point, drain the rinds from soaking and weigh them. Collect them in a saucepan, together with the same quantity of sugar (you can also use brown sugar) and add 2-3 tablespoons of water.
- Bring the rinds with the sugar to the boil while maintaining a very lively flame and cook for 3-4 minutes. Turn off the heat and let it cool for 15 minutes.
- Repeat the procedure described in the previous point (without adding water) for another 3 times: as the mixture is boiled, you can notice that the sugar becomes denser and the water evaporates gradually.
Did you know that ...
You can follow the same procedure for making candied ginger.
- When the skins appear dry and are covered with crystallized sugar, remove them from the saucepan while they are still hot and turn them on a baking sheet lined with baking paper and covered with sugar: being careful not to burn yourself (and maybe wearing latex gloves), mix the orange peels so that the sugar sticks well.
- Once cold, the orange and lemon peels are candied, ready to eat! They can be kept for 2 weeks in a tin container.
Alice's comment - PersonalCooker
The candied orange and lemon peels are kept out of the fridge, possibly in a dry environment, away from light and heat sources. They will keep perfect for 2-3 weeks.
Candied Orange and Lemon Peels are very caloric foods that belong to the set of sweets.
Energy is mainly supplied by carbohydrates; proteins and fats are on the other hand irrelevant. Carbohydrates are mainly made up of simple sugars. Cholesterol is absent and fiber is very high. They do not contain gluten, lactose and histamine.
Candied Orange and Lemon Peel are not suitable for all diets; being very rich in sugars, they should be avoided in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia. They are relevant in lactose intolerance, celiac disease and histamine hypersensitivity. They respect vegetarian and vegan philosophies.
The average portion of Candied Orange and Lemon Peel is about 20 g (55 kcal).
