Here’s a useful tip: instead of leaving oranges to deteriorate in the bowl in the kitchen, peel and segment them and chill them in the fridge. That way you’ll save an orange or two from going mouldy, you’ll have fresh fruit ready to eat on its own, on top of yogurt or granola for breakfast or for a quick dessert. And if you save the peels you can make crystallized orange peel (also called candied orange peel) to use in cakes and desserts. Here’s our easy recipe!
How to Make Crystallized Orange or Candied Orange Peel
1. Cut large pieces of peel with its pith from the orange. Place the orange peels in a heavy saucepan or deep sauté pan and cover with water. Bring to the boil, discard the water, add more water to cover, boil again and discard the water.
2. Sprinkle about 5 tablespoons of sugar over the peels, cover with cold water again and bring to the boil. Cook over a light simmering heat so that the liquid bubbles until the peels are soft enough to pierce easily with a sharp knife (about 45 minutes).
3. Drain the orange peels well, cut them into strips, toss in caster sugar (we sprinkle a thick layer of sugar on a baking tray and add the peels) and lay the orange peels out on a baking rack. Cover lightly with a sheet of tin foil and leave to dry out for 2 days or until the peels are firm. Store in an airtight jar for up to 2 weeks or cover tightly in cling film and freeze for up to 2 months.
How to Make Crystallised or Candied Lemon or Lime Peel
You can do the same with lemon and lime peels though they will need a shorter cooking time. Add them to cakes, icing, granola, ice cream and as a decoration for desserts that contain lemon or lime.