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Refined sugar-free candied orange peel…kind of wacky, huh?
This recipe came directly out of my sheer frustration of having a list a mile long of things I’ve never eaten. I spend hours upon hours at school learning how to make food I can’t eat and have never tasted.
The last 8 weeks, one of the classes I took was Laminated Dough, Pate a Choux, & Donuts. A laminated dough is one that is enriched with butter, eggs, and milk. Many laminated doughs use dried and candied fruits, too, especially holiday and celebration breads.
One night in class we were making panettone, which included candied orange peel to flavor it. Chef came over, tasted our orange peel, and commented on the great flavor. I’d never had candied orange peel, nor have I had panettone.
At home I started saving my orange peels, wrapping them up tightly and refrigerating them until I had enough to ‘candy’. It’s not the proper way to candy citrus peel as you get the best results with the freshest ingredients but I didn’t want to peel a bunch of oranges I wasn’t going to eat.
It didn’t take long because oranges are one of our favorite winter fruits, and let me tell you…Chef was right. The flavor is incredible…they’re bitter-sweet, intense, and the closest thing to gum drops I’ve had in seven years.
I’m sure my version isn’t as sweet nor as preserved as one made with refined white sugar. The recipe in my text book uses 1 pound 4 ounces white sugar to 12 ounces of water. Instead, I went with 1 part agave to 4 parts water and decided to refrigerate the peels once they were done drying.
As soon as I figure out how to make panattone I’m going to use my candied orange peel in it. I might chop it up and put it in granola bars with carob chips, too. Who doesn’t love chocolate and orange?
Feel free to increase or decrease the recipe depending on the amount of orange peel you have.
I’m guest posting today at Gluten-Free is Life and sharing one of my favorite desserts. Stop by Kim’s blog and say hello.
Other Gluten-Free Orange Recipes:
- Cranberry Orange Loaf from The Baking Beauties
- Gingerbread Cake with Orange Double Cream Frosting from Hey, That Tastes Good!
- Double Chocolate Orange Torte from Elana’s Pantry
- Orange Quinoa Muffins with Currants from SS&GF
Ingredients
- 1 pound (16 ounces) orange peel
- 4 cups water
- 1 cup (8 ounces) agave nectar
Instructions
- Cut orange peel into 1/4 inch slices. Cover with water in a 4-quart heavy bottomed sauce pan and bring to a boil. Drain and repeat two more times. This helps remove the bitterness from the peel. Place the orange peel in an ice bath to stop the cooking process.
- Combine the water and agave in the same saucepan. Bring to a boil, add the cold orange peel, bring back up to a boil and reduce to a simmer that barely breaks the surface with bubbles. Allow to simmer uncovered for an hour.
- Remove the saucepan from the heat, cover, and let it sit overnight. In the morning, drain the peel in a colander or a fine mesh strainer shaking as much water off as possible. Set the peel on a wire rack and allow to dry for 24 – 48 hours.
- Store in an airtight container in the refrigerator and allow to come to room temperature before using.
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Kayla @ Fitter Than Choc
posted on March 24, 2011 at 9:48 am
Amy, this is absolutely good thinking! I would never have thought of using agave nectar. I made some candied orange peel some time back (using sugar of course), and I have to say that they can be pretty addictive. However, I felt really guilty after that because of the sugar overload. I will certainly try this the next timeL(
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Alta
posted on March 24, 2011 at 10:08 am
i have used agave in place of corn syrup in candy recipes, but never on its own. So great to know it can be done! Also glad you got to enjoy candied orange peel. It is a delight!
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Dana
posted on March 24, 2011 at 10:15 am
I definitely want to try this. Looks very good! Thanks for sharing.
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Debi
posted on March 24, 2011 at 10:20 am
It looks awesome, Amy! I bet it would be good chopped up for a garnish on some ice cream, too.
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Jeanine
posted on March 24, 2011 at 11:29 am
The picture of all those orange peels in the pot just put a smile on my face. There is just something beautiful about citrus.
Thanks for the mention, so sweet of you.
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Angie Halten
posted on March 24, 2011 at 11:37 am
Oh, how I love the bright orange color. These look divine. I think I might take them one step further and dip them in chocolate!
Angie.
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jen cafferty
posted on March 24, 2011 at 11:51 am
I LOVE candied orange peels. One of my favorite desserts – especially dipped in dark chocolate. Great work! Jen
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Danna Owens
posted on March 24, 2011 at 12:46 pm
I am so excited to try these! They just scream summertime! Thanks for all the work you do. I am very inspired by you!
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Amy Reply:
March 28th, 2011 at 8:40 am
@Danna Owens, Thank you, Danna. So glad you stopped by.
Hugs,
Amy
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Nana Rogers
posted on March 24, 2011 at 12:48 pm
Wow Amy, Talk about bringing back a memory. Mom use to make candied citrus peels every year.
A little hint if you don’t want to have it so thick and cut a bit of the bitter. Use the bowl of a spoon and scrape some of the white (pith) off. the candies will be thinner of course but the flavor in my opinion is stronger orange.
Thanks so much I want to make some now. And we have oranges on the back porch… I think I’ll make DH some juice. lol
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Alex@A Moderate Life
posted on March 24, 2011 at 1:23 pm
Hey Ames! This SOOO reminds me of my grandma! She made this all the time along with candied ginger and marmalade! I do like it a lot, but I dont care for the marmalade, go figure! Big hugs YOU!
Alex
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Linda S.
posted on March 24, 2011 at 1:58 pm
What a great idea! I can picture a few of those orange curls decorating that Cranberry Orange Loaf from The Baking Beauties.
One question: after simmering and setting overnight, what does the orange liquid taste like? I’m just wondering if the liquid could be used in a recipe if it has any flavor left in it.
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Haley
posted on March 24, 2011 at 4:38 pm
Oh my gosh, what a brilliant idea!!! I love orange and lemon peels and this just may end up being the perfect slightly sweet treat!
Thanks!
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Sharon V
posted on March 24, 2011 at 6:42 pm
I love your courage to open up new ways to delight without refined sugar. I love the idea of putting it in granola bars/protein(maybe?) with carob chips. I would absolutely love that. I am so open to creating new and delicious tasting foods.
Thanks.
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Amy Reply:
March 28th, 2011 at 8:38 am
@Sharon V, It would be a great addition to granola bars.
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Maggie
posted on March 24, 2011 at 7:37 pm
This is such a cool recipe Amy! I love the innocence in your statement “the closest thing I’ve had to gumdrops in seven years.” So great! xo
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Christianne
posted on March 25, 2011 at 10:39 am
We have great local citrus- i will try this for sure. Also i am curious about the panetone. if it is anything like a brioche I may have my king cake dough recipe for next year. At least once you do your magic and transmute it to gluten free goodness:)
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Heather @Gluten-Free Cat
posted on March 27, 2011 at 9:50 am
We must be on the same wavelength. I’m craving orange lately!
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Angel7
posted on March 27, 2011 at 4:37 pm
Oh my… Those candied orange peels look wonderful! I am definitely going to make a batch of them.
Thanks for the posting!
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Allison
posted on April 15, 2011 at 3:27 pm
..These look soo delicious! Do you think honey would work as a substitute for the agave nectar?
Thanks! (and can’t wait to make them!)
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Amy Reply:
April 18th, 2011 at 5:42 pm
@Allison, I’m sure you could use honey instead.
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