Scorzette di Arance Candite

Name: Scorzette di Arance Candite (Homemade Candied Orange Peel)
Yield: Makes about 1½ pounds, drained
Cuisine: Italy
Ingredients: Water equal to one-fourth the weight of the sugar (½ cup per 1 pound peel); Light corn syrup equal to half the weight of the sugar (1 cup per 1 pound peel); Sugar equal to the weight of the peel (2 cups per 1 pound peel); Water equal to one-fourth the weight of the sugar (½ cup per 1 pound peel); Light corn syrup equal to half the weight of the sugar (1 cup per 1 pound peel); 6 large oranges

Homemade Candied Orange Peel

Preparation info

Makes about
1½ pounds
, drained

Difficulty
Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

Though the process of making candied peel is similar to that of making Zuccata, there are different procedures for preparing candied orange peel. This recipe works well, and the peel keeps almost indefinitely in the refrigerator.

Ingredients

6 large oranges
Sugar equal to the weight of the peel (2 cups per 1 pound peel)

Europe
Italy
Dessert
Snack
Gluten-free
Vegan
Mediterranean

Method

Score the oranges in 5 or 6 places from stem to blossom ends and remove the peel (both the colored part and the white part beneath it). Weigh the pieces of peel. There should be about 1 pound.

Place the peel in a large saucepan or casserole and cover with water. Bring to a boil and drain.