Candied and dried orange peel
If you've ever followed a recipe calling for orange juice and it has turned out to be a bitter disappointment, chances are the problem is the navel orange. The bitter orange has, however, been part of Mediterranean and Middle Eastern cooking for a very long time, so most of the traditional dishes using oranges are based on the Seville rather than the sweeter navel, which was a later introduction from China.
Photo: Jennifer Soo
Have your say
- orange peel
For both candied and dried orange peel, start by using a vegetable peeler to peel strips of orange skin, taking care to remove as little as possible of the white pith beneath. To dry the peel, simply thread the strips using a needle and hang them up away from direct sunlight.
To candy, slice the strips thinly, add enough water to just cover the strips and bring to the boil. Take them from the heat, strain and run them under cold water to refresh. Repeat the process and then, the third time, add a mixture of half sugar, half water to cover the peel and bring to a simmer. Keep simmering till the water reduces and a thick syrup is left.
Store the candied peel in the syrup in a jar and place in the refrigerator.