On May 4th which is my sister’s Birthday we celebrate National Candied Orange Peel Day every year. Join my family on National Orange Peel Day a day to celebrate Candied Orange Peel, a sweet that’s been around for Centuries. Did you know that? I knew Oranges had but I don’t remember ever hearing of Orange Peels being used. Do you?
Orange Pelles can be eaten on there own, used as edible decoration, or even used as an ingredient in other sweets. There are many different recipes for Candied Orange Peel but the primary ingredients are Sugar, Water, and Orange Peels.
The process involves soaking the Orange Peel in Sugar Syrup and then letting it dry off. Candying Fruits is a great way to convert them into desserts and preserve them. If your #Homeschooling your children a cooking class is a great way to bond with our children.
Why not gather the children and visit your local Farners Market Produce Stand or Grocery Store for a #FieldTrip and pick up Oranges for your family to Candy. Look up ways to use the Orange Peels and make Gifts to give out.
On National Candied Orange Peel Day, Chefs and sweet aficionados all across the Country celebrate the goodness and versatility of Candied Orange Peel. There isn’t any reason we shouldn’t join them in celebrating. Is there?
Candied Fruits have been around for a long time. Candied-Fruits are time-consuming to make but fairly simple. Candying Fruits and Fruit Peels requires very few ingredients and can be prepared easily. So let’s get to it.
To Candy Orange Peels, the first step is to remove the pith. The pith is the white part of the peel, on the inside. It is extremely bitter and will affect the flavor of the Orange Peels, regardless of the amount of Sugar used. Then the Peel is further cut up into strips, usually about a quarter-inch wide.
Sometimes, Chefs prefer to remove the peel in a single long strip. This is especially useful when the Candied Orange Peel is going to be used as a decorative element in the plating of a dessert or dish. The cut-up Orange Peel is added to a pot of boiling Water for about 15 minutes. The Water is then drained off and the Orange Peels are rinsed.
The next step is making the Sugar Syrup, which is done by dissolving one part Sugar in one part water. Once the Sugar is completely dissolved, the cut and boiled strips of Orange Peel are added to the pot of Sugar Syrup and allowed to soak in the Syrup for about 45 minutes or so, until the Peel is very soft.
Then the excess Water is drained off and the Peels are set aside to dry, which might take a couple of days depending on the weather. These Peels can be made before they are needed and can last up to a few months depending on the recipe. Your Candied Orange Peels can also be frozen and used later. .
National Candied Orange Peel Day Activities
- There is no, better way to get a head start on all your holiday baking than to get your Candied Orange Peel ready a few months early? You’ll get the freshest Fruits to Candy and use in your baking months later.
- If you’re not comfortable cooking, head over to your closest Farmer’s Market and purchase Candied Orange Peel made by your local experts!
- Fruit Cakes typically call for Candied Orange Peel so take a day to appreciate this versatile sweet treat and bake yourself a treat with it! Just no. Fruit Cake for me. How about you?
Facts About Candied Fruits
- The use of Sugar to preserve Fruits and Fruit Peels dates as far back as ancient China and Mesopotamia, even if the Candying process began with the Arabs in the Middle East.
- Traditional Sicilian cuisine was heavily influenced by the Arabs and Candied Fruits were an instant hit in Italy.
- The tradition of Candying Fruits has been around for a long time, and before Sugar was popularized, Honey was the main ingredient.
- Factory-made Candied Fruits are soaked in Sugar Syrup of increasing concentrations to complete the preservation process and make the Orange Peels last a long time.
- Did you know during the Great Depression, people had to use what they had, and when Sugar was scarce, they made use of Kool-Aid and Fruit Juice to Candy Fruits and Fruit Peels.
For a Science Experiment with the kids have them make Candied Orange Peels the traditional way and also let them use Fruit Juice and Kool-Aid to see which works better and which one tastes better and why. Let them host a taste testing and see if people can guess which Orange Peel was done with Kool Aid, Fruit Juice and the traditional way. Which one did they like the best and why?
Why People Love National Candied Orange Peel Day
- Candied Orange Peel has loads of flavor and people love eating Orange Peel and they can snack on a piece while decorating a Cake or candying Orange Peel.
- The freshest Fruits are available in Summer, and we know Candied Orange Peel keeps well. Take advantage and get candying so that when it’s time to do your holiday baking, there’s so much less to do.
- Who doesn’t want an excuse to soak Fruits and Fruit Peels in Sugar Syrup and there is no, better day to do so than National Candied Orange Peel Day
Recipe for Candied Orange Peel
Yields: 2 c. Prep Time: 15 mins Total Time: 13 hrs 20 mins
Ingredients
3 oz. bar dark chocolate, roughly chopped (optional)
3 navel oranges
2 cups granulated sugar
White sanding sugar, for coating
Directions
- Using a paring knife, slice off about 1/2-inch from the top and bottom of each orange. Cutting lengthwise, score each orange from top to bottom, slicing through the peel and pith, but not into the flesh. Carefully peel off each orange peel section, and thinly slice lengthwise into about 1/4-inch wide strips.
- Combine orange peel strips and enough water in a large saucepan to cover by about 1 inch. Bring to a boil over medium-high heat. Drain and repeat the boiling process with fresh water. Drain well.
- Combine the sugar, 2 cups of water, and orange peel strips in the same large saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce the heat to medium-low and simmer, stirring occasionally, until the orange peel strips are slightly translucent and the syrup has thickened, 35 to 40 minutes. Remove from heat and let stand for 5 minutes.
- Place a wire rack over a rimmed baking sheet. Using a slotted spoon, transfer the orange peel strips to the wire rack in a single layer; allowing excess syrup to drip off. Let stand, uncovered, at room temperature, until slightly dried, at least 12 hours or up to 1 day.
- Place the white sanding sugar in a medium bowl. Working in batches, toss the orange peel strips in the sanding sugar until well coated and no longer sticky. Candied orange peel can be stored in an airtight container in the refrigerator for up to 1 week.
- Optional: Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed).
- Line a baking sheet with parchment paper. Working with one candied orange peel strip at a time, dip halfway in the melted chocolate and transfer to the prepared baking sheet. Repeat with the remaining candied orange peel strips. Chill until the chocolate is hardened, about 20 minutes.
Thank you,
Glenda, Charlie and David Cates
