This is Anthropic’s version of this recipe:
CANDIED ORANGE PEELS
Tender, glossy strips of orange peel simmered in syrup and rolled in sugar.
Serves 4
INGREDIENTS
– 4 large oranges, preferably organic or unwaxed
– 2 cups granulated sugar (for syrup)
– 1 cup water (for syrup)
– 0.75 cups granulated sugar (for coating)
– 1 tablespoon light corn syrup (optional, prevents crystallizing)
STEPS
1. Peel the oranges
Scrub 4 large oranges, preferably organic or unwaxed. Score each peel
into quarters from top to bottom and pull the peel off in large pieces.
Slice into strips about 1/4 inch wide. Leave most of the white pith on;
the blanching removes the bitterness.
2. Blanch three times (1 min each)
Put the strips in a saucepan, cover with cold water and bring to a boil.
Boil 1 minute, then drain. Repeat with fresh cold water two more times,
three blanchings in all.
3. Make the syrup
In the same pan, combine 2 cups granulated sugar (for syrup), 1 cup water
(for syrup) and 1 tablespoon light corn syrup (optional, prevents
crystallizing). Bring to a simmer, stirring until the sugar dissolves.
4. Simmer the peels (about 50 min)
Add the blanched strips to the syrup. Simmer gently, without stirring
hard, until the peels turn translucent and the syrup thickens, about
45 minutes to 1 hour.
5. Drain (30 min)
Lift out the strips with a slotted spoon or fork and lay them on a wire
rack set over a sheet pan. Let them drip and cool for 30 minutes. Save
the leftover syrup; it’s great in tea or cocktails.
6. Coat in sugar
Toss the strips in 0.75 cups granulated sugar (for coating) until well
coated.
7. Dry (12 to 24 hours)
Spread the sugared strips back on the rack and let them dry at room
temperature until no longer sticky, 12 to 24 hours.
NOTES
Store in an airtight container at room temperature for up to 2 weeks, or
refrigerate for up to a month. For a treat, dip one end of each strip in
melted dark chocolate. The same method works for grapefruit, lemon or
lime peels.
