- Remove the peel from the oranges carefully, dividing the orange into 4 parts. Immediately cut it into strips. Or you may cover the quarters with cold water overnight, and drain the water in the morning.
- Pour the peel with clean cold water, put it on the heat, and bring to a boil. Cook for 3 minutes, and drain the water.
- Pour the cold water again, put on the heat, and bring to a boil. Cook for 3 minutes, and drain the water.
- Carry out this procedure 3 or more times. Try the crust, it shouldn't be bitter any more.
- Bring the sugar with water to a boil, and wait for tha sugar to dissolve completely. Add the orange strips, and cook over a medium heat (stirring) for 30 minutes.
- Take the orange peel out, and cut it into cubes.
- Add vanilla seeds to the syrup, and boil it. Add the orange cubes, and bring it all to a boil.
- Remove the mixture from the heat. Put the candied peel in a jar, cool it, and store in the fridge.
Add the peel to each winter pastry, and look forward to Christmas miracles!
- I don't cut off the white part from the peel, and candied fruits are tastier if the fruit is fresh.
- The bitterness of oranges can be different, so cooking the peel can take from 3 to 6 times (you can taste the peel, after the third boil, if that's enough, and then move to the syrup part).
- You can use only sugar, but the result will be even better if you replace half of it with glucose syrup.
- A pinch of salt will accentuate the taste and highlight accents. (I use pink Himalayan salt, but you can use the usual one. Just a pinch)