Thanks to Chinese New Year, we always ended up with a lot of mandarin oranges lying around the house. I’ve also received several requests from BNF readers asking for ways to use them up. Hmm, first thought that came up to my mind was orange cake. But there’s only so many (which is not a lot) mandarin oranges you could use in a cake. I quickly strike it off from my mental checklist.
After consulting with Google, I happily settled for orange jam (look out for the recipe this Friday!) and candied orange peel. Not only can I use up every single mandarin orange in the house, even the peel of the oranges did not go to waste. Mom would be so proud of me, haha!
Candied mandarin orange peel is a perfect condiment to go along with your afternoon tea, as an attractive garnish for your desserts and really addictive on its own. They make cute little gifts too – put them into small mason jars, tied with a ribbon each and voila, your friends would love you for this! The peel will keep fresh for 6 – 8 weeks in air-tight container. Feel free to double, triple or even quadruple the recipe as you’d like.
Peel of 4 mandarin oranges (with pith – white part)
Makes about 2 small 70mm mason jars
Recipe source: BBC Good Food
Pour boiling water over the orange peel. Using a toothbrush, scrub the skin to remove the wax.
Rinse with cold tap water and pat dry with paper towel. Slice the peel thinly or desired thickness.
Put the peel in a pot of tap water, enough to cover all the peel and bring to boil. Simmer for 5 mins and strain. Repeat the above step for another 2 times. On the last time, let the peel simmer in the water for 30 mins.
Strain the peel but reserve the water. Depending on the amount of water, measure out the same amount of sugar and add into the mixture.
Return the peel and sugar mixture into the pot and let it simmer for 30 -45 mins, until peel is translucent and soft. Do not stir the mixture or it will be crystalized. If necessary, swirl the pot briefly, using the handle.
Turn off heat and allow the peel and syrup to cool. Remove the peel with a fork or strainer and put them in one single layer on a baking wire rack set on a baking tray lined with a baking paper.
Place into a preheated oven at its lowest temperature and let it hang out for about 45 mins or until dry. Remove the peel from the oven and immediately toss them in the granulated sugar. Let them cool completely before storing in an air-tight container.