A Treasure in the Trash
In the quest for a more sustainable and health-conscious lifestyle, the humble orange peel is emerging as an unlikely hero. Often discarded without a second thought, these rinds are packed with potential. Turning them into preserves, like candied peels,
is a brilliant way to combat food waste. It’s a simple act of kitchen alchemy that transforms a byproduct into a delightful treat. But the benefits extend beyond just being eco-friendly. Orange peels are a fantastic source of pectin, a type of soluble fibre. This fibre acts as a prebiotic, meaning it feeds the beneficial bacteria in your gut. A healthy gut microbiome is linked to better digestion, reduced inflammation, and a stronger immune system. The peels also contain beneficial compounds like flavonoids and polyphenols, which have antioxidant properties.
What You'll Need
The beauty of this process lies in its simplicity. You don't need any special equipment or fancy ingredients, just a bit of time and items you likely already have in your pantry. Rinds from 3-4 large oranges: You can use any variety. Try to keep the peels in large pieces, like quarters, after juicing or eating the fruit. Sugar: You'll need about 2 cups of granulated sugar, plus a little extra for coating at the end. Water: For boiling and creating the syrup.
Step 1: Taming the Bitterness
The white part of the peel, called the pith, can be quite bitter. The key to delicious candied peels is to mellow out this flavour through a process called blanching. Start by slicing your orange peels into uniform strips, about a quarter-inch wide. Place the strips in a saucepan and cover them with cold water. Bring the water to a boil and let it simmer for about five to ten minutes. Carefully drain the water. Repeat this process two more times, each time with fresh cold water. This repeated boiling is crucial for removing the bitterness and softening the peels for the candying process.
Step 2: The Candying Process
After the final blanching, drain the peels thoroughly. In the same saucepan, combine 2 cups of sugar with 2 cups of water. Heat the mixture, stirring until the sugar completely dissolves and you have a clear syrup. Add the blanched orange peels to the syrup. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let the peels cook in the syrup for 45 minutes to an hour, or until they become soft and translucent. Stir occasionally to ensure they are all submerged. Once translucent, use tongs to carefully remove the peels from the syrup and place them on a wire rack to cool and dry. And don't throw away that leftover syrup! It’s now a delicious orange-infused simple syrup, perfect for sweetening tea, cocktails, or drizzling over desserts.
Step 3: Drying and Storing
Once the peels are on the wire rack, you can give them a final coating. While they are still sticky, toss them in a bowl with some extra granulated sugar until they are evenly coated. Spread them back on the wire rack in a single layer to dry completely. This can take anywhere from a few hours to a full day, depending on the humidity. Once they are dry to the touch, your candied orange peels are ready. Store them in an airtight container at room temperature, where they will keep for at least a month. For longer storage, you can refrigerate them or even freeze them for several months.
How to Enjoy Your Creation
These glistening, jewel-like treats are wonderfully versatile. Enjoy them on their own as a sweet snack to cleanse the palate after a meal. Finely chop them and add them to scones, cakes, muffins, or cookie dough for a burst of citrus flavour. They make a beautiful garnish for desserts like ice cream, mousse, or tarts and can even add a surprising, bright note to savoury dishes like pilafs and salads. For an elegant confection, dip the dried peels in melted dark chocolate.
