Sugary Orange Peel

Gluten Free
Dairy Free
Low Fod Map
Sugary Orange Peel
175 min.
20
121kcal

Suggestions


Indulge in the delightful sweetness of Sugary Orange Peel, a treat that perfectly balances flavor and texture while being gluten-free, dairy-free, and low FODMAP. This unique recipe transforms ordinary navel oranges into a delectable snack that is sure to impress your family and friends. With a preparation time of just under three hours, you can create a batch that serves up to 20 people, making it an ideal choice for gatherings, parties, or simply as a sweet treat to enjoy at home.

The process begins with the vibrant, zesty orange peels, which are carefully prepared and simmered in a sugary syrup until they absorb all the sweetness. The result is a chewy, candied delight that bursts with citrus flavor. For those who want to elevate their experience, a dip in melted semisweet chocolate adds a rich, decadent touch that complements the bright orange notes beautifully.

Not only is this recipe a fantastic way to utilize the often-overlooked orange peel, but it also offers a guilt-free indulgence with only 121 calories per serving. Whether you serve it as an antipasti, a starter, or a simple snack, Sugary Orange Peel is sure to be a hit. So, roll up your sleeves and get ready to create a sweet masterpiece that will leave everyone asking for more!

Ingredients

  • medium navel oranges 
  • 0.5 teaspoon salt 
  • 0.5 cup semi chocolate chips 
  • teaspoons shortening 
  • cups sugar divided
  • cup water 

Equipment

  • frying pan
  • baking sheet
  • sauce pan
  • knife
  • aluminum foil

Directions

  1. With a knife, score the peel from each orange into quarters. With fingers, remove peel and white pith attached.
  2. Place peel in a saucepan; cover with water. Bring to a boil. Boil, uncovered, for 30 minutes.
  3. Drain and repeat twice.
  4. Meanwhile, in another saucepan, combine 1 cup of sugar, water and salt. Bring to a boil; boil and stir for 2 minutes or until sugar is dissolved.
  5. Drain peel and add to syrup. Bring to a boil; reduce heat. Simmer, uncovered, for 50-60 minutes or until syrup is almost all absorbed, stirring occasionally. (Watch carefully to prevent scorching.)
  6. Drain any remaining syrup.
  7. Cool orange peel in a single layer on a foil-lined baking sheet for 1 hour.
  8. Cut into 1/8-in. to 1/4-in. strips.
  9. Sprinkle remaining sugar on an ungreased 15-in. x 10-in. x 1-in. pan.
  10. Sprinkle strips over sugar; toss to coat.
  11. Let stand for 8 hours or overnight, tossing occasionally.
  12. If desired, melt chocolate chips and shortening; stir until smooth. Dip one end of each orange strip into chocolate; allow excess to drip off.
  13. Let stand on waxed paper until set. Store in an airtight container for up to 3 weeks.

Nutrition Facts

Calories121kcal
Protein1.68%
Fat16.57%
Carbs81.75%

Properties

Glycemic Index
3.5
Glycemic Load
13.96
Inflammation Score
-2
Nutrition Score
2.3139130220465%

Flavonoids

Hesperetin
6.12mg
Naringenin
1.99mg
Luteolin
0.2mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:121.13kcal
6.06%
Fat:2.32g
3.57%
Saturated Fat:1.12g
7%
Carbohydrates:25.79g
8.6%
Net Carbohydrates:24.81g
9.02%
Sugar:23.99g
26.66%
Cholesterol:0.27mg
0.09%
Sodium:59.68mg
2.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:3.87mg
1.29%
Protein:0.53g
1.06%
Vitamin C:16.55mg
20.06%
Fiber:0.98g
3.9%
Copper:0.07mg
3.52%
Manganese:0.07mg
3.43%
Magnesium:11.12mg
2.78%
Folate:9.52µg
2.38%
Potassium:72.41mg
2.07%
Iron:0.33mg
1.84%
Phosphorus:18.14mg
1.81%
Calcium:15.43mg
1.54%
Vitamin A:71.41IU
1.43%
Vitamin B1:0.02mg
1.37%
Vitamin B2:0.02mg
1.19%
Vitamin B6:0.02mg
1.18%