It may surprise you to know that I don’t spend ALL my time renovating and redecorating houses – I’m also a keen cook. And I couldn’t resist posting about this particular recipe as it is so in the spirit of my blog (and most of my life) – no waste. And it is delicious.
If you have three oranges, you can make your own candied orange peel (great for desserts, cakes, nibbles and coating in chocolate) and scrumptious orange sorbet, without throwing away a thing.
(I was going to do this as a before and after – with the three whole oranges first…)
Anyway – juice the three oranges and keep the juice in the fridge while you do the peel. Cut each half of orange peel (remaining flesh intact – that makes it really juicy to eat once it’s been candied) into about three wedges and put in a saucepan with cold water. Bring to the boil, boil for ten minutes and drain. Repeat twice, so that you end up boiling them three times, each with fresh cold water, each time for ten minutes. This removes the bitterness from the peel.
Then weigh the drained peel, and add the same weight in caster sugar. Put back into the saucepan and stir until the sugar is dissolved and cook, stirring occasionally for an hour or a bit more. It’s done when the peel starts to go translucent. You can’t really go wrong.
Drain on a rack (reserving the sugar syrup you drain off) for a day or so and then cut into strips and roll in caster sugar.
Yum!! This can be put into cakes, biscuits and desserts. It is delicious eaten as is. And is superlative when half of each baton is dipped in dark chocolate.
These make perfect gifts. And as three oranges have made so much my friends shall certainly be benefitting. Anyone keen for some?
The sugar syrup you drained off – mix with the orange juice in the fridge and stick it in the freezer (yup – it’s as hard as that). The next day, it will be quite frozen, so cut it into chunks and put it in a blender and blend until smooth. I like to add a bit of Cointreau or Grand Marnier here – both to enhance the flavour and because the alcohol ensures that it won’t freeze solid.
There you have a zero fat dessert with ingredients of only oranges and sugar – no additives. And no waste. You could also make it more creamy at the blending stage by adding a little cream, or coconut cream (if you’re lactose intolerant or fancied a coconut taste).
Would you like more recipes now and then? Would you like some candied orange peel??