Candied Orange Peel (German Orangeat) |
“Candied Orange Peel (German Orangeat) |” is a blog about food. Some of the foods I post about include: candied orange peel, candied fruit peel, candied carrots, candied peaches, candied cantaloupe, candied pineapple, candied egg, candied zucchini, candied cauliflower, candied sweet potatoes, candied mushrooms, candied apples, candied grapefruit, candied avocado, candied pecans, candied peanuts, candied almonds, candied hazelnuts,
It is widely known that the Greeks are some of the most skilled baking people in the world. In ancient Greece, sugar was one of the more luxurious items on which to spend your money. For this reason, ancient Greeks preferred to use Candied Orange Peel (German Orangeat) over other types of candied orange peel because of its smoother texture and mild flavor.
In the old days, people would have to walk to the grocery store to buy the candied orange peel that we needed for our Christmas cooking. Then, in 1973, a company in Germany developed a method for making this orange peel into a product that could be purchased at your local grocery store. Now, you can buy ready-made candied orange peel, that is made without the use of chemicals and preserves the orange color, texture, and aroma that we all know and love.
The Perfect Candied Orange Peels Can Be Made With This Easy Recipe!
Do you want to learn how to create candied orange peel but aren’t sure where to begin? You’ve come to the correct spot.
If you’ve never had candied orange peels, also known as Orangeat in German, you’re in for a treat.
Candied orange peels are made by boiling thinly sliced orange peels in sugar and water. They may be used as a snack or a baking component.
Orange peels that have been candied and are ready to use!
Candied orange peels are a popular snack among certain individuals because they are sweet and tangy.
You may even create candied orange peel coated in chocolate after they’ve hardened… because the flavors of orange and chocolate go so well together!
Candied orange peels have also been reported to be used as a sweet garnish in classic cocktails like the Old Fashioned.
The remaining syrup in the saucepan may also be used to make a zesty, sweet cocktail or tea.
Finely chopped candied orange peel, ready for baking!
Candied orange peel is best known as a baking component, particularly in German baking. Candied orange peel is used in a variety of dishes, from cakes to Lebkuchen (German gingerbread) and Stollen (German Christmas Bread).
All you have to do is cut the candied orange into smaller bits to include into the batters.
Candied lemon peel is often used in these recipes, although the process of candied orange and lemon peel is quite similar.
In fact, there’s a high possibility you’ve eaten candied orange peel before without even realizing it if you’ve ever loved these German Christmas baked goodies.
Then then, maybe you DID detect a citrus flavor in your tongue… It’s difficult to overlook!
Step-by-Step Instructions for Making Candied Orange Peels
You’ll find the recipe card at the bottom of this article if you wish to create candied orange peels.
We took process pictures of this recipe for people who are visual learners so you can see what each step looked like for us. This should give you a good sense of how your candied orange peels are coming along.
Two organic oranges, cleaned and ready for drying.
To begin, wash your orangic oranges.
Using a knife, cut the peel into four halves.
To make peeling simpler, snip off the ends and split the peel into four halves.
The orange peel awaits the next step.
Then, using your fingers, carefully pull the peel away.
Peel the orange and cut it into small pieces.
Cut the orange peel into thin strips in the following step.
It’s time to start boiling the orange peels.
Fill a saucepan halfway with water and add the orange peels.
Peels of oranges are cooked.
Bring the water to a boil, then add the orange strips and cook for 15 minutes. Stir once in a while.
Rinse the orange strips well.
Pour everything through a strainer once the 15 minutes are up. To remove some of the bitterness, rinse the orange peels as well as your saucepan.
Replace the water and sugar.
Return the orange peels to the saucepan after they have been washed. Replace the water and sugar.
Simmering orange peels
Bring the mixture to a moderate simmer and cook for 1.5 hours, or until the orange peels are translucent and the water-sugar combination has thickened into a syrup. During that time, be sure to stir occasionally.
Wait for the peels to cool on a cooling rack.
Remove the orange peels from the syrup and put them on a cooling rack lined with parchment paper (or something similar) to catch any drips.
Allow the orange peels to dry for 24 hours or until they are no longer sticky. They may dry faster or take somewhat longer depending on how warm your house is.
Look at how shiny those sugar-coated candied orange peels are!
The dried orange peels may be stored whole or chopped into tiny cubes to use as a baking component. It’s best to keep them in an airtight container with a cover at room temperature.
Take a look at our orange peel recipe!
- 2 organic oranges, peeled
- 3 quarts liquid
- 1 1/2 cup sugar (white)
- The oranges should be washed and dried.
- Remove the ends of the orange and slice it lengthwise to divide the outer peel into quarters. Gently peel the oranges with your fingers now.
- Place the peeled peels in a small-medium saucepan and cut them into thin strips. Bring the water to a boil with about 1 1/2 cups of water, just enough to cover the peels. Cook the orange peels for about 15 minutes, stirring once in a while.
- To drain the water and catch the orange peels, pour the contents of the saucepan through a strainer. To remove some of the bitterness, rinse the saucepan and run the orange peels under water.
- Add 1 1/2 cups water and 1 1/2 cups sugar to the saucepan with the orange peels. Reduce the heat to a low setting and keep the mixture simmering. Allow the orange peels to boil for about 1.5 hours, stirring periodically, until the water-sugar mixture thickens and the orange peels turn transparent.
- Place the orange peels on a cooling tray after removing them from the saucepan. To catch syrup drips, place some parchment paper beneath the cooling pan. Allow any peels that have been stuck together to dry for about 24 hours, or until they are no longer sticky to the touch.
- If you’re going to bake with the strips, either store them in an airtight container or cut them into tiny cubes (for example in Gingerbread cookies or German Stollen).
- Because you’ll be eating the peels, be sure you buy organic oranges for this dish. You risk swallowing many chemicals and/or pesticides used in the growing process if you don’t.
Information about nutrition:
Serving Size: 1 Amount Per Serving: Yield: 2 Yield: 2 Serving Size: 1 Amount Per Serving: 649 calories 0g total fat 0g Saturated Fat 0g trans fat 0g of unsaturated fat 0 mg cholesterol 17 milligrams sodium 168g carbohydrate 3 g of fiber 162 g sugar 1 gram of protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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There are many different ways to make candied orange peel, but this is mostly a German method and is quite simple to do. Just think of it as a dry, candied orange peel that is used in desserts and savory treats. You could substitute the orange zest with lemon or lime, but the orange peel really adds a nice fruity flavor to the dish.. Read more about how to make orange rind and let us know what you think.