Candied Orange Peels
Recipe credits ; Brighteyed baker 
These lovely Peels are delicious tangy with a hint of tingling bitterness. Very versatile can be had with toast we could use them as a topping on cakes, soufflé, ice cream, cheesecake. I’ve even tried it with shrikhand and it’s lovely. I added it in fruit cream too. 
3 oranges

1 cup sugar

1/2 cup water

Rinse the oranges.

Cut the top and bottom off each orange 

Scrape off the white part as much as possible 

Place the strips of peel in a large saucepan and cover with cold water.

Set on the stove on high heat and bring to a boil. 

Drain the water from the peels and repeat this process twice more.

In saucepan , whisk together the sugar and 1/2 cup water keep on a medium flame and bring to a simmer. 

Let this cook for 8-9 minutes at a constant simmer.

Add the peel and cook for 20-30 minutes to 45 mins or just until the peels are translucent, adjusting heat as necessary to maintain the simmer. Avoid stirring, as this will cause crystallation. If necessary, swirl the pan to make sure that all of the peels get covered with the syrup.

Drain any remaining syrup from the peels and set aside for other use .( I made Shikanji with this syrup. It was amazing. 

Spread the peels out on a drying rack and leave to dry for 4-5 hours. Store in an airtight container.


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