Brandy
Candied Caramelized Orange Peel with Cinnamon, Cloves and Brandy
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13 Reviews
Susan
April 7, 2014
Maybe I missed it in there, but I assume at some point you slice the halves into strips. Do you do this right after scraping the insides out?
laurel
November 13, 2013
I've been doing a lot of citrus candying, and am always curious - to you think the boil/drain/repeat steps cause any loss of flavor? Or do you think it's just the bitter compounds that are released during this process?
TheWimpyVegetarian
November 13, 2013
In my own experience, it's to release the bitter compounds, and I'm sure some flavor is unavoidably lost. But you can always add a little orange extract to the candying mixture if you want a stronger orange flavor.
laurel
November 13, 2013
Never mind - found my answer with Harold McGee. Bitter compounds are water soluble, aromatic/flavorful oils in the skin are not.
laurel
November 13, 2013
Oh good idea! (Sorry, didn't see your comment before I added my other one)
Thanks!
Thanks!
TheWimpyVegetarian
November 13, 2013
Harold McGee is a fabulous resource! I had thought I was losing some flavor too, so I'm glad you posted this additional information! Thanks!!
FayD
December 3, 2012
I have made this 3 times now and just have to write and thank you for submitting the recipe. It is awesome and addicting. I dip mine in chocolate and they are so GOOD! Everyone on my Christmas list is getting some of this. Thanks for sharing!
AntoniaJames
December 10, 2009
I'm going to make some and use them in Lebkuchen (the German traditional cookie . . . . . I posted a recipe for a gingery variation), the next time I make a batch. I still have a huge quantity in the fridge from my marathon cookie-bake/truffle-make over the weekend. I grew up in a house with 6 kids, so the only way I know how to make cookies is in huge quantities!!! Do you use navel oranges for this? The only organic oranges I've seen have rather thin skins . . . . .
TheWimpyVegetarian
December 11, 2009
I use navel, or anything with a thicker skin. If they have the thin skins - almost like clementines, I would slice the top and bottom off and then make thin horizontal slices, removing the seeds, and candy the entire slice. It would make for a beautiful decorative topping for a tart or cake that could be slightly overlapped. I'll need to look at your gingery version of a Lebkuchen - it sounds great. I'm also getting ready to make some holiday sweet yeast breads - which I only indulge in this time of year - where I'll use some of these candied orange peels. I also make candied lemon peels following the exact same recipe except I put a couple vanilla beans into the simple syrup for flavoring. Have fun!
AntoniaJames
December 9, 2009
Lovely . . . . . simply lovely. I've never been a big fan of candied citrus peel, but I think you may have converted me ;o) I'm definitely going to try this one. I think I'll use Drambuie . . . . . Thanks for posting this!
TheWimpyVegetarian
December 10, 2009
Thanks. Truthfully, this is the only way I really like them. It's a little time consuming, I admit, but really worth it. I have friends now that put in their requests for these every year.
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