The recipe for candied zest comes from Usagi blog. It isn't traditional way of preparing candied orange zest, because you don't boil it in a syrup. You just need to peel oranges, get rid off of the white pith, cover it with sugar and leave it for a few weeks to soften. Apparently the orange zest prepared this way is more fragrant and has nicer colour. And you can always add new layers of it at the top.
I won't tell you that making your own orange zest is a hassle free activity, but you will feel that you have the control of what you eat and your house will smell like Christmas :D
Candied Orange Zest
- oranges (choose fruits that are free of pesticides, dyes, and wax)
- granulated sugar
Using a citrus zester, vegetable peeler or small knife peel the oranges.
If there is any whit pith left on the zest, simply peel it with a knife.
Cut zest into long stripes or small pieces (depending on how you want to use them).
Put a layer of orange zest (not to thick) in the sterilised jar and cover it precisely with a layer of sugar. Press it well with a spoon. Keep going until you run out of the orange zest.
Cover it with a thicker layer of sugar and leave it to rest for a few weeks.
How industrious of you, Magda. You are a better woman than I. What lovely things will you make with it, I wonder.
ReplyDeleteThank you Amee. I love orange zest. I will probably add it to traditional Polish poppy seed strudel and cheesecake with orange zest is also delicious :)
ReplyDeleteI like the recipe.
ReplyDeleteThis is beautiful I'm always looking for more ways to infuse citrus flavor into my baking and this recipe uses such an interesting method.
ReplyDelete