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Swedish recipes for the Pacific Northwest.

Ingredients

Regular batch

  • 1 kilogram (1000 grams, about 2.2 lbs.) orange peels
  • 1 kilogram (1000 grams) granulated sugar
  • 750 ml broth from boiling the peels
  • 1 tsp. citric acid

Small batch

  • 250 grams orange peels (about 4 oranges)
  • 250 grams granulated sugar (250-275 ml)
  • 185 ml broth from boiling the peels
  • ¼ tsp. citric acid
Ingredients for making Candied Orange Peel Making Candied Orange Peel Making Candied Orange Peel Making Candied Orange Peel Making Candied Orange Peel Candied Orange Peel
Candied Orange Peel

Directions

  1. Clean the oranges.
  2. If you have saved orange peels and dried them, soak them in water for 24 hours and then remove them from water.
  3. Soak orange peels and boil them in fresh water until they are soft, about 45-60 minutes.
  4. Remove the peel, rinse under cold water and let the water run off.
  5. Cut away the white pith of the peel and discard.
  6. Slice the peels into long, thin strips or, cut them into small squares, depending on what you will use the peels for.
  7. Measure broth according to recipe. Combine sugar and citric acid and add it to the measured broth and cook it until sugar is dissolved and the broth is syrupy.
  8. Add peel and let simmer on low heat until they are ready.
  9. Skim foam off the surface.
  10. Pour peel and broth in sanitized cans.
  11. Store the cans in cool dark place.
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