Candied saffron orange peel

Candied saffron orange peel

By
From
New Middle Eastern Food
Makes
300 ml
Photographer
Mark Roper

Citrus fruit breathe their warm perfume into all kinds of sweet and savoury Persian dishes. The zest is mainly used dried, but this recipe for candied citrus peel makes a gorgeous sticky garnish for all sorts of creamy desserts and ice creams—or add a few strands to cake batters or biscuit doughs for a sweet citrus scent. The saffron intensifies the golden-amber hue and adds its own subtle layer of flavour. Seville oranges are best, but you can use any oranges or citrus fruit you like.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Peel 4 oranges, removing as much white pith as you can from the peelings. Cut the zest into julienne strips, then put these into a small, non-reactive saucepan and cover with boiling water. Return to a boil and blanch for 20 seconds, then drain and repeat twice more to remove any bitterness.
  2. Combine 250 ml water and 150 g sugar in a heavy-based saucepan over a low heat, stirring until the sugar has dissolved, then increase the heat and bring to a boil. Add the blanched orange zest and 2 tablespoons Saffron Liquid and cook at a gentle simmer for 30 minutes, until the zest is soft and translucent.
  3. Spoon into a sterilised jar, then seal while still hot and store in a cool place. Keeps for up to 12 months.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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