Candied Peels
Yield
servingsPrep
30 minCook
35 minReady
8 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
oranges
navel |
|
| 1 ¾ | cups |
sugar
|
|
| ½ | cup |
light corn syrup
clear |
|
| 1 ½ | cups |
water
|
|
| 3 | ounces |
gelatin, flavored
orange |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
oranges
navel |
|
| 414 | ml |
sugar
|
|
| 118 | ml |
light corn syrup
clear |
|
| 355 | ml |
water
|
|
| 86.7 | ml/g |
gelatin, flavored
orange |
Directions
Cut oranges in half lengthwise and remove fruit.
Cut peels into strips.
Cook peels in 8 cups boiling water for 15 min.
Drain and repeat.
In same pot, cook sugar, syrup, and 1½ cups water over high heat until sugar is dissolved.
Add gelatin and peels and simmer for 20 min.
Remove from heat.
On a sheet of waxed paper or microwave paper, sprinkle 1 cup granulated sugar.
Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated.
Add sugar as needed as supply is used.
Place in one layer to dry overnight.
Store in airtight containers.
Will keep indefinately, if kept dry.
Lemon or Lime peels may be used with the corresponding gelatin.
For slightly less sweet peels, delete the corn syrup and increase sugar to 3 cups.
