Candied Orange Peel + Orange Whiskey Sour

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Remember when we made biscuits and curd for own British period drama loving selves?  There was a lot of fresh squeezed orange juice involved, but what to do with all of those orange peels?!  Logical solution: Make them into candy.

Other logical solution, use said candy to garnish a cocktail.  Candy+Cocktails= Win all around.

 

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The best way to execute this recipe it to have something in mind to do with the orange juice and the peel, hence, why I solved all your problems in one week. Why let all that tart, citrus goodness go to waste?

I know that eating orange peel doesn’t sound crazy appealing at first glance, but really, those slices of sugar coma taste like the orange slice candies you begged for during childhood.  Tart, sweet, crunchy sugar coating on the outside, and jelly-like on the inside.

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The orange peels take a bit of work, peeling, boiling, boiling, etc., but are a good project to do while getting other chores done around the house, so long as you don’t forget about them! I’m never one to think a sugary treat is too sweet, but let me warn you, these take the cake on sweet.  But, they are perfect paired with a sharp whiskey cocktail, at first pass a garnish, later.. a gem at the bottom of the sticky sweet glass.

Pull up a chair, let’s whip up these sweet slices while sipping on a candy garnished adult beverage, my bar is stocked!

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Candied Orange Peel

adapted from Shutterbean

  • 6 oranges
  • 4 cups sugar, plus more for rolling
  • 4 cups water

1. Using a pairing knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve remainder of fruit for another use (orange curd!). Slice each piece of peel lengthwise into 1/4 inch wide strips. Trim excess pith from each strip, and discard.

2. Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.  This is a good time to do other things close by, but don’t go too far!

3. Bring sugar and 4 cups water to a boil, stirring occasionally until sugar has dissolved.  Add strips to boiling syrup; reduce heat to medium-low and simmer gently, without stirring, until strips are translucent, about 1 hour. Remove from heat and let strips cool in syrup.

4. Using a slotted spoon, transfer strips to a wire placed in a rimmed baking sheet. Alternatively  if you don’t care to save the citrus simple syrup, feel free to use a colander to strain the peels (I forgot to save it and let all that goodness go down the drain, literally!). Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 24 hours. Sugar peels can be stored in an air tight container at room temperature up to 2 weeks.

Orange Whiskey Sour

  • 1 1/2 ounces whiskey
  • 4 ounces sour mix, combine ingredients as follows
  • 4 ice cubes
  • 4 tablespoons fruit of choice (I used 2 peach slices)

1.  With mortar and pestle or muddler, crush fruit of choice until bruised and juicy.

2.  Combine the whiskey and sour mix in a large old-fashioned glass with ice, add fruit and stir thoroughly.

Sour Mix:

  • 3 tablespoons orange juice
  • 1 tablespoon sugar
  • 3 tablespoons water

 

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