Candied Orange Zest Can Be Used For Garnishdecoration For Lady Recipes

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CANDIED ORANGE ZEST



Candied Orange Zest image

Provided by Food Network

Categories     dessert

Number Of Ingredients 4

4 to 5 navel oranges, peeled with no remaining pith, cut into 2-inch long strips
1 cup sugar
1 cup water
3 cups sugar for crystallizing

Steps:

  • Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
  • TIP:
  • RED ORANGES
  • Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes

CANDIED ORANGE ZEST FOR CRANBERRY TRIFLE



Candied Orange Zest for Cranberry Trifle image

Use this orange zest recipe when making our Cranberry Trifle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1/2 cup granulated sugar
1/2 cup water
Zest of 1 orange

Steps:

  • In a medium saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

CANDIED ORANGE ZEST (CAN BE USED FOR GARNISH/DECORATION FOR LADY



Candied Orange Zest (Can Be Used for Garnish/Decoration for Lady image

These are great plain, but also look (and taste) great with Recipe #169726! (I always save some for my mother to snack on!)

Provided by Dwynnie

Categories     Dessert

Time 12h45m

Yield 48 candied zests

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 49.1, Sodium 0.4, Carbohydrate 12.9, Fiber 0.4, Sugar 12.2, Protein 0.1

CANDIED ORANGE ZEST



Candied Orange Zest image

Use this recipe to make Orange Chiffon Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for garnish for Orange Chiffon Cake

Number Of Ingredients 3

1 orange
1/2 cup plus 2 tablespoons sugar, divided
1 cup water

Steps:

  • Using a vegetable peeler, remove orange zest in strips (leaving white pith behind); slice lengthwise into matchsticks. In a saucepan, bring 1/2 cup sugar and 1 cup water to a boil. Add zest; reduce heat to medium. Cook until zest is soft, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 day in an airtight container at room temperature.

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