Candied Orange Zest (Can Be Used for Garnish/Decoration for Lady
Ready In: 12 hrs 45 mins
Yields: 48 candied zests
Ingredients
- 3 oranges
- 2 lemons
- 3 cups water
- 2 cups sugar
- 1⁄4 cup Grand Marnier
- 3⁄4 cup raw sugar or 3⁄4 cup granulated sugar, for coating
Directions
- Cut the oranges into eight sections and remove the pulp from the peel.
- Using a sharp paring knife, cut away as much of the white pith as possible from the peel.
- Cut the remaining orange peel in half (or into strips).
- Place the orange zests and half of 1 of the lemons in a large saucepan. Add water to cover and bring to a boil for 15 seconds. Drain, rinse under cold water, and drain again. Discard the lemon half.
- Repeat step 4 two more times, each time covering the zests with fresh water and adding another lemon half.
- Combine the 3 cups water and the sguar in a saucepan and cook over medium heat until the sugar has dissolved.
- Add the zests and the remaining lemon half. Bring to a gentle boil and cook for 15 minutes.
- Remove the pan from the heat and add the Grand Marnier. Leave the zests in the liquid, loosely covered, for at least 12 hours.
- Remove the zests from the liquid and set them on paper towels to drain. Roll them in the sugar, pressing sugar into the zests.
- Allow zests to dry slightly before serving.
- Store in an airtight container.
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