Food and me: Preserved Orange peel

Friday, 16 September 2011

Preserved Orange peel

Oranges just looking at them makes me smile they represent such homely and fresh feel in the kitchen reminds me of those Enid bylton books I used to read as a child and would see pictures of grandmothers preserving fruits in a background full of bottles of jams and jellies . I recently made this preserved orange peels and I was really so happy with the results not only are they so easy to make ,they also are a great way to get that lovely citrusy feel to your baked goods and when I put those preserved peel in those pretty airtight jars they make a such lovely display pieces and to think of it they are eco friendly as well cause you can reuse the peels which you would have easily gone in the bin.

I know now your next thought would be when you can easily buy orange essence or candied orange peel from the market why take the trouble but somehow orange essence I always found was very synthetic and candied peel which you buy easy made has the flavour but it’s so bitter plus they look to so icky

I have taken malta oranges because the peel is quiet thick and easy to use plus they also retain their shape when they are blanched you can use any type of thick skinned oranges. Peel oranges and remove any pith or lacy threads you see attached to it.

Now blanch these orange peels in hot water (Blaching means plunge those peels in boiling water for a minute and then putting them in cold water ) This process you need to do it atleast thrice this process ensure all the bitter ness in the peel is washed away.

Lastly make sugar syrup the way you do it for a gulab jamun and cook the peels in the sugar syrup for 5 mins.Let it cool down and bottle these in those pretty airthight glass jars.

I like putting some cinnamon sticks and star aniseed they not only add the spicy flavour to the peels they enhance the beauty of the bottle as well.