Gourmet Chocolate Dipped Candied Orange Slices Recipe (2024)

FAQs

How do you make candied orange peels less bitter? ›

The process of blanching the peels might seem like overkill, but it's necessary to diminish the bitterness of the pith—the white, spongy portion under the peel—and to give the final product an appealingly soft and chewy texture.

That's it! The best part: the candied peels last for up to 3 months eat them candied or dip them in chocolate for an extra decadent treat. Save the orange-scented syrup to elevate pancakes, co*cktails, baked pears, French toast, or even fruit salad.

A: You may not have boiled your orange slices long enough in plain water to pull out the bitterness from the peel. To make it less bitter next time, boil a few minutes longer and maybe a couple additional cycles (boil-rinse).

They get even better after 48 hours. First, you'll want to let them cool at room temperature until no longer warm to the touch, at least 4 hours, then refrigerate them until thoroughly chilled. The oranges last refrigerated for 1 month as long as they are submerged in that syrup.

The secret to getting rid of the bitterness. is to boil your citrus for 2 minutes. and then toss it in an ice bath to stop the cooking.

sinensis orange variety, sweet orange peel is said to contribute a notably more “orangey” flavor that's widely recognizable, as these types of oranges are commonly consumed. Bitter orange peel comes from the C. aurantium orange variety and is known to lend a more general citrus character with some bitterness.

Because they've already been cooked once, they might fall apart a bit the second time around, but they will still taste delicious! Do candied orange slices need to be refrigerated? Nope. Candied orange slices can be kept in the refrigerator of course but it's perfectly safe to keep them at room temperature.

I hope you enjoy these candied oranges! You can store the candied orange slices at room temperature in an airtight container for up to 5 days, in the fridge for up to 2 weeks, and in the freezer for up to 3 months. If you store them as layers, you can place parchment paper between them to avoid sticking.

Once the peels are cooled and candied, you can store them in an airtight container in a cool, dry place for up to a month. You can also refrigerate or freeze them for even longer storage.

In contrast, bitter orange (Citrus aurantium L.), is termed sour or Seville orange, although resembling sweet orange morphologically, it can be distinguished by its acidic pulp, more bitter albedo and the very characteristic pleasant odor of its fruit and leaf essential oil (Moufida & Marzouk, 2003).

How do you counteract bitterness without sugar? ›

A pinch of salt makes everything better, including bitter foods. The saltiness naturally counteracts the bitterness, so don't be shy about using a bit of salt in meals that are too bitter. This is an especially good trick if you're cooking bitter vegetables, like with roasted broccoli or brussels sprouts.

Candied orange peels that taste overly bitter can ruin the otherwise delightful treat. They should be tart, sweet, with very subtle bitter undertones to round it out. It helps to understand what parts of the orange are bitter and then how that bitterness can actually be reduced.

Cook the fruits in the sugar syrup until they are transparent. Depending on the thickness of the slices, this could take a few minutes. To preserve a decent texture, pay close attention and avoid overcooking. Transfer the candied fruits to a wire rack to drain the leftover sugar syrup using a slotted spoon.

Preheat oven to 175 (or lowest setting). Line two baking sheets with parchment paper. Gently remove the slices to the cookie sheets, leaving a little space between each slice to help them dry evenly. Bake for 1-2 hours, until dry but still slightly tacky.

Store your candied orange slices between layers of parchment paper; they'll keep in a cool, dry place for a few weeks without issue, or refrigerate in an airtight container.

Add the peels to a pot, cover with water, bring to a boil and reduce to a simmer for about 25 minutes. The water turns very orange almost immediately. This step eliminates bitterness (in the peels that is, although the resulting intense citrus scent might improve one's attitude as well). Drain peels.

Solution: boil the oranges. This removes the bitterness as well as softening the oranges to make them “jammy”, which makes the cake damp and sticky inside.