An easy-to-make, delicious and attractive sweet-tart homemade orange candy that can be used as a snack, or as a garnish for cakes and other baked goods.
4-5 large oranges
2 cups water
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon Grand Marnier or other orange liqueur
1/2 teaspoon salt
- Place a clean orange on a cutting board and cut off the ends.
- Stand orange on one end. Using a vegetable peeler, peel just the exterior (rind) from the fruit using a downward motion, being careful to leave the pith (white spongy coating) on the fruit. Repeat until all oranges are peeled.
- Trim orange peels to desired size.
- Add water to a medium saucepan and place trimmed orange peels inside. Add the sugar and salt and bring to a simmer. Allow peel to simmer on low for 20 minutes or until soft. Do not cook longer or on a higher flame, as it will cause the orange peel to turn brown.
- Place 1/2 cup of sugar in a bowl, then prepare the drying rack by setting a sheet of foil or wax paper beneath it to catch the sticky drippings.
- After 20 minutes, stir in the vanilla extract and Grand Marnier orange liqueur. Remove from heat and allow the peel to set for 5 minutes.
- Remove orange peel from the cooling rack with tongs and place them in the bowl with the sugar. Toss to coat.
- Allow the orange peel to sit at room temperature until completely dry.
- Store in an airtight container or plastic storage bag in the refrigerator for up to 1 month, or in the freezer for up to 3 months.
- In place of the Grand Marnier, you can use 1 teaspoon of freshly squeezed orange juice.
- You can use the same recipe to make candied lemon peel (sugared lemon peel), simply substituting 1 teaspoon of a limoncello lemon liqueur or fresh squeezed lemon juice in place of Grand Marnier liqueur.
- You can also use this recipe to make candied lime peel. Just add 1 teaspoon of freshly squeezed lime juice in place of the Grand Marnier.
Keywords: candied citrus peel, candied lemon peel, candied lime peel, orange rind