|Candied orange peels|
In Germany candied bitter oranges are known since ancient times. There are lots of cake recipes who call for diced candied orange peel.
Good manufactured orange peel is costly, while the cheap, store bought stuff doesn't taste that much and is not worth it. As my mother told me, during her childhood, 60 somewhat years ago, it was not hard to buy seville oranges (Pomeranzen in german language). My grandmother used to make candied peel a lot and my mother has good childhood memories about this: Grandmother used to dry the candied orange peel halves on top of the kitchen cupboard and often the children sneeked into the kitchen to steal some together with sugary drying quince pulp. The cupboards of my grandmother provided lots of treasures for children not used to Jelly bears. Now Seville oranges are something exotic.
How to make candied peels:
Peel 3 bigger Seville oranges, therefore cut the peel into quaters or halves. Remove the pulp but not the thick white part of the peel. Cook the peels in 2 liters water with 1 teaspoon salt added for about 5 minutes on medium simmering heat. Use a plate to keep the floating peels under the water surface.
|Simmering peels in salted water|
Refill the pot with fresh water.
Heat up the water and simmer the peels again for 5 minutes - no salt this time.
Rinsed the peels again in fresh cold water.
Repeat this step.
Afterwards let the peels drain on a wired rack about 1 hour.
These steps will remove some of the bitterness, not all of course, but quite a lot.
Now comes the candy making process:
Weigh the drained peels, take double of their weight amount in water and also in sugar (peels from 3 oranges ~ 1 liter, 1 kg).
Boil sugar and water until the sugar is desolved.
Simmer the peels in the sugar-water solution on simmering heat (small bubbles are rising from the pot bottom) for 5 minutes. Flip them over from time to time. Let them cool down in the pot at room temperature - don't force the cooling down.
|peels sitting in hot syrup after 1# simmering turn|
Let the peels sit in syrup overnight (cold place).
Reheat, let simmer for 5 minutes, let cool down.
Drain the orange peels (should be absolutely translucent) on a wired rack, flip them over after 1 hour and dry them overnight or fill hot syrup with candied peels in jars.
|Draining the candied oranges|