My sister and I recently spent a beautiful day with our mom…baking, laughing, sharing old memories and building new ones.
There are always new things to discover that my mom has hidden away. Childhood treasures that she has kept for decades. Family secrets that have us oooing and laughing. Keepsakes from my parents childhood that let us take a step back in time. Truly, anytime spent together is always special.
This past weekend after baking some traditional polish bakery for the season and helping her set up her Christmas tree, she had us pull out her box of cookbooks she has been collecting over the years.
We’re not talking your typical collection here. I mean, these cookbooks kick it old-school and are super unique. One in particular caught my eye and I wanted to share with you my version of the recipe that I tried this year as an addition to my holiday sweets offerings. Candied Orange Peel. I kicked it up a notch by drizzling with dark chocolate since it pairs really well with orange.
This recipe is an updated interpretation from the book Polish Cookery
Overall this is a very simple recipe, however, several steps to it…totally worth the time.
3 Cups – Orange peel, sliced
2 Cups Sugar
1/2 Cup water
Sugar for rolling
Cut orange peels into thin strips, pack them tightly until you have your 3 Cups. Simmer in water, checking every hour for tenderness and to change out the water. They will need to go between 2-3 hours total simmering time. Drain when tender and dry.
Mix your water and sugar together, cook five minutes or until sugar is dissolved. Add the orange peel and simmer for 15 minutes or until mixture thickens.
Drain the orange (but reserve the syrupy liquid). Place the orange peels on a cooling rack for better drainage and leave overnight to dry.
Next day, place sugar syrup back in saucepan and heat on low to medium heat until it at least doubles in thickness, some say until it spins. (you want this to be thick like a glaze) Once thick, dip each piece separately, place back on a cooling rack that is fitted on a baking sheet. Place sheet and rack into a warm oven and allow the orange peel to dry and harden. This will take some time, so set your timer and check every 20 minutes or so. You want them to be dry and the glaze hard. Once ready, place some sugar into a bowl and roll each orange peel in sugar and place back on cooling rack. Melt your dark chocolate and either drizzle like I did or dip the entire orange into the chocolate and leave on rack until chocolate hardens. Store in an airtight container seperating the layers with parchment paper.
It’s so important at this busy time of year to remember to make time to slow down and enjoy what matters most to you and fills the hearts of the ones you love.
May your season be filled with love and special memories.