Orange peel, nutritional data

I’ve been making candied orange peel because I eat an orange a day, and it seemed a shame to waste it.  I saw the recipe in Edible Columbus. It looks pretty high in vitamin C, and OK on fiber.  Certainly more nutritious than eating candy, which is what it tastes like.

Edible Columbus, Winter 2012

“This homemade confection is well worth the effort, since it is far superior to any candied citrus that is commonly available in your local grocery store. It can be enjoyed as a snack, or incorporated into many holiday baked goods. Have fun with this versatile product that adds a sweet orange punch of flavor.

3 large Navel oranges (washed and dried)
2 cups granulated sugar, plus 1 cup for coating the peel
2 cups water, preferably still spring or filtered water
Additional water (good tap water is fine for this) for blanching and washing down the sides of the pot.

Cut the oranges into quarters and juice them into another container. (Reserve this juice for another use). With a teaspoon, scrape out the pulp, leaving the clean white pith on the inside of the quarters. With the rind side up, slice the peel into thin strips.
Fill a heavy 2-quart saucepan with water and bring to a boil. Add the slices of peel, and simmer for about 5 minutes. Discard water, and fill the saucepan with new water. Repeat this blanching process 2 more times. This process will remove the bitterness from the peel and open the cellular walls, enabling the peel to absorb the sugar syrup.

When the peels have been drained for a third time, add 2 cups of sugar and 2 cups of filtered water. Take a wet pastry brush and wash down the sides of the pot. Dry sugar crystals will promote crystallization of the syrup. Bring this to a very low simmer for approximately 1 hour. The peels should be very soft and somewhat translucent. Be very careful not to overcook this syrup, as it will start to caramelize. Carefully transfer (sugar syrup is extremely hot) to a container and refrigerate overnight.
Strain the peel from its syrup. You can use this syrup for a delicious drizzle on just about anything. Toss in granulated sugar, and place on a wire rack to dry for 24 hours. Transfer to an airtight container. These will last for 2–3 weeks if stored properly.