Monday, March 30, 2015

What to Do With All That Orange Peel

Remember how I said I like wintertime oranges...every time I peel one, I want to save the rind for orangette. Yummy, sweet, tart-with-just-a-hint-of-bitterness orangette, a.k.a candied orange peel.

I taught a few girls a class on knife skills last week (and promptly cut my finger for the first time in EONS not 24 hours later, but that is another story for another time. My fingernail took more of the damage than I did, but STILL. Embarrassing...I digress.), and one of the things I showed them how to do is to "supreme" an orange, cutting the sections away from the membrane of the fruit. That left me with a bowl full of orange rinds and led me to a short little lecture on how I don't like to waste things in the kitchen...So I took all that orange goodness home and within an hour's time of cooking (with another few hours of drying), I had these little orange gems of GOOD.

Readers, I give you....orangette.

Peel oranges, removing all flesh, but leaving white pith. Cut orange peels into 1/4-inch wide strips.

Place rinds in saucepan. Cover with cold water and bring to boil. Drain. Repeat this two more times.

Leave drained rinds in saucepan. Add 4 cups sugar, 1 1/2 cups water. Bring to simmer and cook 45 minutes. 

Use slotted spoon to remove rinds, letting syrup drain back into saucepan, and place rinds into sugar. 

Toss until coated, then place rinds onto cooling rack for 4 to 5 hours. Store in sugar in airtight container in refrigerator (especially if you live in a humid climate...)

If you really want to gild the lily, dip half of each candied peel into melted dark chocolate. Let excess chocolate drain back into melted chocolate and place dipped peel onto wax or parchment paper. Cool until chocolate is hardened.

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