Candied orange peel

Candied orange peel

Doce de casca de laranja

By
From
This is Brazil
Serves
8
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
6 oranges with thick rind, washed
440g sugar
2 cinnamon sticks
6 cloves

Method

  1. Using a small sharp knife, thinly peel off and discard the zest of the oranges, leaving the white pith remaining. Alternatively, finely grate the zest to remove it. Cut the oranges into quarters, remove the flesh and set it aside to eat or for another use.
  2. Place the white pith in a large bowl and cover with cold water. Cover with a piece of baking paper and weigh down slightly with a plate to ensure the pith is fully submerged. Soak for 24 hours, changing the water at least three times.
  3. Drain the pith and transfer it to a saucepan. Cover with water and bring to the boil, then drain and repeat with fresh water. Drain the pith and set aside.
  4. Combine the sugar, cinnamon sticks and cloves with 750 ml water in a heavy-based saucepan. Cook over a low heat, stirring occasionally, until the sugar has dissolved. Add the orange pith and simmer, stirring occasionally, for 1 hour, or until the liquid has reduced to a thick syrup. Set aside to cool slightly, then transfer to a bowl, cover and refrigerate until chilled.
  5. Store the sweets in their syrup in an airtight jar in the refrigerator for up to 2 weeks. Transfer to a bowl to serve.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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