Sugary Orange Peel Recipe

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Sugary Orange Peel Recipe
Sugary Orange Peel Recipe photo by Taste of Home
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Sugary Orange Peel Recipe

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4 2 2
Publisher Photo
These sugar-coated citrus strips attract lots of compliments whenever I set them out at parties.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 2 hours 40 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 2 hours 40 min. + cooling

Ingredients

  • 4 medium navel oranges
  • 2 to 3 cups sugar, divided
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips, optional
  • 2 teaspoons shortening, optional

Directions

With a knife, score the peel from each orange into quarters. With fingers, remove peel and white pith attached. Place peel in a saucepan; cover with water. Bring to a boil. Boil, uncovered, for 30 minutes. Drain and repeat twice. Meanwhile, in another saucepan, combine 1 cup of sugar, water and salt. Bring to a boil; boil and stir for 2 minutes or until sugar is dissolved. Drain peel and add to syrup. Bring to a boil; reduce heat. Simmer, uncovered, for 50-60 minutes or until syrup is almost all absorbed, stirring occasionally. (Watch carefully to prevent scorching.) Drain any remaining syrup. Cool orange peel in a single layer on a foil-lined baking sheet for 1 hour. Cut into 1/8-in. to 1/4-in. strips. Sprinkle remaining sugar on an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally. If desired, melt chocolate chips and shortening. Dip one end of each orange strip into chocolate; let stand on waxed paper until chocolate hardens. Store in an airtight container for up to 3 weeks. Yield: 5 cups.
Originally published as Sugary Orange Peel in Country Woman Christmas Annual 1999, p37

Nutritional Facts

1/4 cup: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 59mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 0 protein.

  • 4 medium navel oranges
  • 2 to 3 cups sugar, divided
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips, optional
  • 2 teaspoons shortening, optional
  1. With a knife, score the peel from each orange into quarters. With fingers, remove peel and white pith attached. Place peel in a saucepan; cover with water. Bring to a boil. Boil, uncovered, for 30 minutes. Drain and repeat twice. Meanwhile, in another saucepan, combine 1 cup of sugar, water and salt. Bring to a boil; boil and stir for 2 minutes or until sugar is dissolved. Drain peel and add to syrup. Bring to a boil; reduce heat. Simmer, uncovered, for 50-60 minutes or until syrup is almost all absorbed, stirring occasionally. (Watch carefully to prevent scorching.) Drain any remaining syrup. Cool orange peel in a single layer on a foil-lined baking sheet for 1 hour. Cut into 1/8-in. to 1/4-in. strips. Sprinkle remaining sugar on an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally. If desired, melt chocolate chips and shortening. Dip one end of each orange strip into chocolate; let stand on waxed paper until chocolate hardens. Store in an airtight container for up to 3 weeks. Yield: 5 cups.
Originally published as Sugary Orange Peel in Country Woman Christmas Annual 1999, p37

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MY REVIEW
Laura Moser User ID: 3332117 75584
Reviewed Dec. 20, 2010

"Sticky. The sugar sprinkled on for the last step just liquified. Tasted good, but very messy."

MY REVIEW
benhannah.barnes User ID: 3364442 90104
Reviewed Dec. 19, 2008

"Last year I tried these and the whole family was very sceptical at first but once they tried them, they loved it.

It will now become a traditional Christmas candy!"

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