This yummy candied orange peels recipe is an easy and tasty way to use oranges! You’ll also find other great recipes and tips for using oranges.
Easy Orange Recipes and Tips
It’s that time of year. You found a really good deal on oranges but you purchased a few more than you can eat. Now what do you do with them. Here are a few suggestions to get you started:
Make juice out of the orangesand then use the peels for Candied Orange Peels.
Use the leftover syrup from Candied Orange Peels(recipe below) on pancakes or French Toast. The syrup can also be used to make popsicles.
Wash orange peels thoroughly.Grate the peel before using and freeze the zest for later use.
Cut up orange segments and use as a garnish for salads.Use in fruit salad or sliced as a side dish.
Cut up orange slices and use a garnishfor meat or relish dishes.
Cut up peels.In a saucepan add peels, 1 cinnamon stick, a few cloves and fill to the top with water. Simmer for a nice potpourri or dry peels and use in dry potpourri.
You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!
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Reader Interactions
Comments
Lesley
I just found this recipe I love the Idea of being able to use the whole orange or fruit of any type I have never had candied Orange peels didn’t realize possible how do you use them in a recipe or is it like a candy treat ? Thank you for your recipes and videos tips of all types… I currently save orange or lemon peels and place in a mason jar with vinegar and let set for 2 weeks its a great cleaner and smells great I use vinegar as my main cleaner I cant use a lot of things due to being allergic to so many things the fruit peels give vinegar a better scent and also the lemon peels or even half a lemon is great clean faucets showers etc , but I’m new to your website and videos and so glad I have found them!!
Reply
Jill
You can eat the candied orange peels alone or sprinkle them on top of something like a white cake or add to cookies. You can add them to some spinach salads etc.
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Maralene A Strom
Thanks so much for sharing these recipies. Plan to for sure use the citris recipes…my favorite is orange marmalade!!!
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Cathrine Osberg
Love these recipes! Live in California with several producing citrus trees and have a bounty of fruit! Yes, in summer our neighbors have zucchini to give away, but we ALWAYS have lemons, limes, and oranges throughout the year and our neighborhood gets to share in the bounty–by the peck and all organic. Thanks. Love the marmalade.
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Rose Strong
Does this make the marmalade without any pectin? Very interested if it does and a nice small amount instead of tossing the orange would be brilliant.
Reply
Jill
Yes it does. The boiling it is what thickens it.
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Rebecca McCray
You can use Sugar instead of Pectin. It works almost the same to me.
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Isabella
How long does it keep in the fridge? Can I freeze the marmalade?
Reply
Jill
It will keep in the fridge more than 3-6 months or more. I wouldn’t freeze it because the bits of fruit might become mushy. Because it is so easy to make a small amount and it keeps so long in the fridge you probably wouldn’t need to freeze.
PEEL, SEGMENT, AND FREEZE them. Frozen orange slices taste wonderful partially thawed in fruit salad with yogurt or slipped under chicken skin before baking. Peel some skin with a peeler and bake it until fully dried. It's great in spice/chai/mulling mixes, and anything that can use an orange-flavour boost.
Experiment with orange zest in everything from marinades to salad dressing to desserts like Toasted Coconut and Orange Icebox Cookies. Nothing chases away the winter blues like fiery San Diego-Style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce.
The vitamin C in oranges helps your body in lots of ways: Protects your cells from damage. Helps your body make collagen, a protein that heals wounds and gives you smoother skin. Makes it easier to absorb iron to fight anemia.
Boosts the body's immune system to protect against viruses and germs. Improves iron absorption and fights anemia. Slows age-related macular degeneration (AMD), which can lead to vision loss. Lowers blood pressure and cortisol, the stress hormone.
You can, but why would you? A whole orange could burst or split as it freezes, but also...you have to wait hours for a rock-hard frozen orange to thaw before you can do anything with it. Save time by cutting before freezing.
Boiling the oranges softens the peel of the oranges and makes them easier to chop finely in a food processor (or by hand). Also boiling the oranges tends to mellow the pith of the orange (the white part of the skin) - the pith tends to be quite bitter and could leave an unpleasant taste in the cake if it was used raw.
At room temperature, oranges can last for about a week.In the fridge, meanwhile, they can stay good for about a month. If you don't plan to eat them within about four weeks, consider freezing your oranges — frozen oranges will keep for up to a year.
The heat caramelizes the sugars within, mellows the tartness, and concentrates the flavor, and also transforms membrane that can be so gummy and irksome when raw into a crunchy texture element. Peels, if left on, can soften gorgeously, their oils perfuming your home in the process.
Mandarin oranges have always been considered as a traditional symbol of good fortune. This is mainly because the word orange, when spoken in mandarin, sounds similar to the word “wealth”. The orange hue of the fruit is also said to symbolise “gold”, which makes it a very auspicious fruit.
Oranges are popular due to their natural sweetness, the many different types available, and the diversity of uses. For example, a person can consume them in juices and marmalades, eat them whole, or use zested peel to add a tangy flavor to cakes and desserts.
Often they referred to oranges as “golden apples.” Not until they knew them as oranges did they see them as orange. The word itself begins as an ancient Sanskrit word, naranga, possibly derived from an even older Dravidian (another ancient language spoken in what is now southern India) root, naru, meaning fragrant.
Pack orange pieces into containers. Cover fruit with cold, heavy syrup (40% sugar, see Table 2 in Canning Oranges section) made with excess fruit juice or water. Keep the orange pieces submerged in the syrup by placing a small piece of crumpled waxed paper on top of the fruit in each container.
Orange slices can be packed in fruit juice or into a syrup depending on your preference. Additional Details can be found here on the National Center for Home Preservation Website. I choose to pack mine in a very light syrup (1/2 C of white sugar to 5 cups water) and this made plenty for the 6 pounds I canned.
Smaller oranges like mandarins (think clementines and satsumas) are great for co*cktail and drink garnishes. Larger oranges are good for garlands and simmer pots. Depending on your project, it can be fun to have a variety of colors, too!
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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