Whether cut up into quarters after a hockey match, freshly squeezed into juice or cut into a salad, oranges are such a versatile and delicious fruit to be enjoyed all year around. Apart from being high in fiber, potassium, oranges are known as a delicious source of Vitamin C.  

Here are a few fun facts to know about oranges….

• Orange Trees were first grown in China 
• In order to get the same amount of fibre as you would from a medium orange, you’ll need to eat 7 cups of Cornflakes 
• The orange production capital in the world is Brazil 
• Some types of oranges will remain green even after ripening.  
• Orange peel can be reused to remove grease, oil spots and orange tea.  
• Oranges are around 10 thousand times more acidic than the pH of our blood. Less than lemon juice and more than tomato juice 
• Did you know that the word “Orange” was used first for the colour and not the fruit 
• There are now over 600 varieties of oranges worldwide 
• Oranges originates around 4000 BC in Southeast Asia, and then spread into India  
• The flowers of an orange tree are white in colour and have a wonderful fragrance

Nowadays we can eat the whole fruit including the skin itself. Don’t put the idea aside before you try it out. Candied orange peel has been used ever since as a delectable garnish to cakes in countries with abundant oranges, because of their thriftiness of saving the normally discarded peel. These orange peels are easily kept because the sugar that coats them also works to preserve them. it is a favourite addition to the pantry for most bakers .
If you’ve got a taste for sweets with family and friends, candied orange peel is the perfect snack to give for the holidays or any occasion (especially if there’s a lot of oranges around the fridge). It is best when dipped with melted chocolate. Creamy chocolate, bitter sweet candied fruit….hmmmmmm!!

It’s very easy to make and there’s no excuse not to try these simple, delicious sugary treats! Happy cooking and enjoy!

CANDIED ORANGE PEEL

INGREDIENTS:

4 oranges
2 Tablespoon orange juice
2 cups water
2 cups sugar

INSTRUCTIONS:

1. Rinse the oranges. Slice the oranges into 4 quarters and remove the orange peel. Also, scrape out the white pith or part of the peel (use a peeler for this). White Pith is the part of the orange that’s white, stringy, and spongy. It is found between the peel and the fruity pulp.
2. Once the white part is removed, slice the orange peel into 1/4 inch strips. Not too thin and just enough thickness so it doesn’t mashed up when cooked. If you would like a thinner spiral look( see images below), you can use a zester for that effect.
3. In a large pot, soak the peels with enough cold water to cover the orange peels. (Optional:you may soak it overnight to make sure it will release all the bitter taste, drain and add a new cold water again after).
4. After soaking in cold water, bring it to a boil. Over high heat let it boil for 5 minutes. Turn off heat, transfer in a colander to drain and wash in cold water. Do this process 2x more (Soak, Boil and wash). This process will reduce the bitter taste of the peel.
5. To make the Syrup:

In a medium saucepan, add 2 cups of water,  stir in 4 cups sugar. (By comparison, simple syrup would be equal parts). Then, add in orange juice and the orange peels. Bring it to boil, simmer over low heat and cook until the orange peels become translucent, and the syrup starts to thicken. To test the thickness, drop some of the hot syrup in cold water and if it forms a soft thread. It’s done.

As much as possible, prevent from stirring too much, swirl off the pan instead. Turn off heat and drain remaining syrup. Transfer each peel separately on a wire rack and let it dry for 8 hours or longer.

If using Dehydrator machine: Dehydrate at 135°F for approx. 16-18 hrs

Once dried roll it in a sugar and transfer into candy bottles or airtight containers.