A Treasure Trove of Flavour and Nutrients
Before you dismiss the orange rind as bitter and useless, consider what you're throwing away. The peel contains a significant concentration of the fruit's beneficial compounds. It's rich in flavonoids like hesperidin, which may help support heart health
by maintaining blood pressure and cholesterol. The peel also boasts a higher concentration of Vitamin C than the fleshy fruit itself. A single tablespoon of orange peel can provide a surprising boost to your daily intake. Furthermore, the peel is an excellent source of dietary fibre, which is crucial for good digestion. The natural oils in the rind are responsible for that amazing citrus aroma, a potent flavouring agent that can elevate everything from baked goods to savoury dishes.
How to Prepare Your Peels
Before you can transform your peels, a little preparation is necessary. It is highly recommended to use organic oranges, as conventional ones are often treated with pesticides and coated in wax, which can accumulate on the rind. If you only have access to conventional oranges, a thorough cleaning is essential. Start by scrubbing the fruit well under warm water. A solution of baking soda or vinegar can help break down wax coatings and residues. After washing, give them a final rinse and pat them dry. This simple but crucial step ensures that what you're about to eat is clean and safe, allowing you to enjoy the full benefits without unwanted chemicals.
Guide to Making Candied Orange Peel
One of the most delightful ways to preserve orange rinds is by candying them. This process turns the bitter peel into a sweet, jewel-like treat perfect for snacking, garnishing desserts, or chopping into baked goods. The steps are simple and transform waste into a gourmet ingredient.
Step 1: Slice and Blanch
Using a sharp knife, slice the peel off your oranges. You can do this after eating the fruit or peel it in quarters. Cut the peels into uniform strips, about a quarter-inch wide. The white part, or pith, can be bitter, but some of it is needed for a good texture. To reduce the bitterness, you'll need to blanch the peels. Place the strips in a saucepan, cover them with cold water, bring to a boil, and let them cook for a couple of minutes before draining. Repeating this process two to three times, with fresh water each time, will temper the bitterness significantly.
Step 2: Simmer in Syrup
After the final blanching, it's time for the candying. In the same saucepan, make a simple syrup by combining one part water with one part granulated sugar. Bring the mixture to a simmer, stirring until the sugar completely dissolves. Add the blanched orange peels to the syrup. Reduce the heat and let them simmer gently. The peels will slowly absorb the sugar, becoming soft and translucent. This can take anywhere from 30 to 60 minutes. Be patient and keep the heat low to avoid burning the sugar.
Step 3: Dry and Store
Once the peels look glassy and have softened, use a slotted spoon to remove them from the syrup. Let any excess syrup drip off. Arrange the peels in a single layer on a wire rack to dry. You can place a tray underneath to catch any drips. For an extra touch, you can toss the sticky peels in granulated or fine sugar once they’ve cooled slightly. Let them air dry for a day or two until they are no longer wet to the touch. Store your finished candied orange peel in an airtight container at room temperature, and they will last for weeks.
