Comments on: Candied Orange Peel

By: Weekend Bakers

Weekend Bakers — Tue, 24 Apr 2018 19:10:31 +0000

In reply to Lee. Hello Lee, Yes, you can do lemon peel the same way. Sorry I have no idea what the weight of the peel is of the two oranges we used for this recipe, but the water to sugar ratio is important, so if you use more water make sure the add the right amount of sugar too. Hope it will work out OK.

By: Lee

Lee — Fri, 20 Apr 2018 02:29:45 +0000

Hi, I wanted to do these with lemon peels, is that possible?
Also I wanted to know roughly how many grams the orange peels you used were to see if the amount of sugar I add will be appropriate. Thanks so much! I love your baking posts 🙂

By: paolo

paolo — Wed, 08 Dec 2010 13:52:36 +0000

hi again from quito and thanks for your detailed explanation: I personally use candied orange peel in panettone milanese, one of the most traditional baked sweet breads in Italy, that also spread all around the world…it would be interesting to find out that you also make it!!! Cheers. I’m eager to read new blogs from both of you…Paolo

By: Marieke

Marieke — Tue, 07 Dec 2010 11:41:11 +0000

Hi Paolo,
As I understand, it will never be possible to remove all toxic out of any fruit that has been sprayed, because it is usually sprayed several times during it’s growth. So it is hard to know how much is left of it in any fruit you eat. As for the skin of oranges, they often have this wax coating that can be removed with a brush and warm water, and of course by cooking it several times and trowing away the water it will also be removed. So I think washing and cooking of the peel will always help and it’s probably quite safe to eat the peel, but we can never tell exactly what’s in it unless somebody in a white coat tests it for us. So my money is on the organic fruit and I just hope and expect this is the safest bet. My philosophy with food is: don’t eat to much of anything, vary as much as possible, if one day broccoli turns out to be bad for you, at least you mixed it up with beans and carrots…

Happy baking to you from Amsterdam!

Marieke

By: paolo

paolo — Tue, 07 Dec 2010 10:57:14 +0000

Hi and thanks for the recipe….just a question: what if I do not find organic oranges which are supposed to be pesticide free? Happy baking from Quito, Ecuador

By: J.

J. — Mon, 06 Dec 2010 10:05:29 +0000

Thanks!
I eat organic anyway, so I’ve got that covered :).

By: Marieke

Marieke — Mon, 06 Dec 2010 08:22:44 +0000

Hi J.,
I think it’s both for softening the peel and for getting rid of some the bitterness and it also makes sure the peel is really clean.
I have noticed a difference in cooking out organic orange peel and other types that have been waxed. Even though I scrubbed and cleaned the waxed ones before cooking, they still gave off a smell that was far less pleasant. So I only use organic peel for that reason.

Greetings,

Marieke

By: J.

J. — Sun, 05 Dec 2010 16:29:09 +0000

Oooh, thanks for posting that! Always wondered how to make that myself – and I’m sure it will be a great addition to my fruit & nuts sourdough.
Do you know why the water has to be refreshed three times?