Scorzette di Arance Candite


For every orange:

g. 50 sugar
g. 50 glucose

How to make the Candied orange peels:

Wash and dry the oranges (the peel thick ones).

Cut the peel into strips 5cm long and 3mm.

Put them in a saucepan, cover with water and simmer for an hour.

Add sugar and glucose. Stir until they are dissolved. Bring to a boil.

Allow to cool uncovered. The next day you simmer for a couple of minutes, cool again.

Repeat on the third day. If you add a little ‘more sugar and glucose is obtained from a good sauce to use over ice cream.

To make preserved lemons use the same procedure, but discard the water that is used to boil them (until the peels become non-transparent) because it is bitter.

In addition it usually takes 5 days for full effect ‘candy.

The lemons should be thick rind.

I usually do not cut the peel into strips, but I leave them whole, preserved in the refrigerator and then cut at the time of use.

Regional recipe from Sicily