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As you might know, citrus peel is used as a solvent in many products, cleaners, duo to its oil source. It is also a breath freshener, especially lemon and orange, an extra taste for tea, and a perfect aroma for a bath. But here we want to talk about its nutritious. It is interesting to know that an orange peel contains more fiber than the orange itself, plus protein, vitamin A, vitamin C, and antioxidants. Nevertheless, it’s not nearly as sweet as the pulp.
Below you’ll learn how to make candied orange peel, you can do the same for lemon, bitter orange, and tangerine. It can be a delicious spice for food, not necessarily sweet foods, or a sweet finish for your meal. Kids would love to dip it into melted chocolate, the best way to make them eat nutrition, or you can even pack as a gift; a healthy one.
How to remove the bitterness from orange peel?
This recipe is for non-sweet foods like Qeyme Nesar, or sweet foods like Shirin Polo (which requires a syrup in other processes). It depends on your personal taste.
Cut the orange lengthwise using a sharp knife or a peeler. Then cut off the white pith thoroughly, it’s the bitter part you don’t want any of it in your food, and slice it into thin strips using a knife or scissors.
Place a large pot over medium-high heat. Put the orange peel into the pot, cover with fresh water, and let it simmer for a minute or two. Drain and repeat for 3 more times. Then, let it boil for 20 minutes at the 4th time and strain. Adding a little saffron to its water while boiling will give it a nice orangish-yellow color and an amazing taste and aroma.
Now it’s ready to be served as a garnish for your food.
How to make candied orange peel?
In this method, if you are making a sweet food cut the peels as instructed, but if you want to make fruit chips you can cut thicker strips and leave a small part of the white pith so that the sweetness of the syrup and the bitterness of the pith make a semisweet combination.
repeat the steps above. Then take a medium-sized saucepan and bring 2 cups of sugar and one cup fresh water to a boil, stirring occasionally, over high heat. Add saffron and cardamom powder, a pinch of saffron and 1 tsp of cardamom, then add the peels and reduce the heat to very low. The syrup must cover all the peels if not, add more water. Do not stir. Leave it for 1 or 2 hours until the peels absorb the syrup adequately. Then drain (use the leftover syrup to make a delicious cold drink or brush it over cake), spread the peel on a tray, and set aside to cool. You can even put them in an oven or on a radiator to dry.
You can design them however you desire. Take a look at our photos for inspiration. Don’t forget to share your experiences with us. I would love to read your ideas in the comments. Check out IRANWATCHING-FOODS for more.Add Comment