Candied Satsuma Peel

Photo: Randy Mayor; Styling: Leigh Ann Ross

Use these sugar-coated treats as a garnish for Satsuma Cloud Tart , or serve along with cookies and chocolates when entertaining. Store sugar and peel in an airtight container between layers of wax paper for up to a month.

Yield: 1 1/2 cups candied peel (serving size: about 1 tablespoon)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 12.4g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.1mg
  • Calcium: 6mg

Ingredients

  • 12 satsuma oranges
  • 2 1/2 cups sugar, divided
  • 3/4 cup water

Preparation

  1. 1. Peel oranges; scrape white pith from rind. Reserve orange sections for another use. Cut rind into 1/4-inch strips.
  2. 2. Combine 1 1/2 cups sugar and 3/4 cup water in a medium saucepan over medium heat; cook 2 minutes or until sugar dissolves, stirring constantly. Stir in rind; cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely. Strain rind mixture through a sieve into a bowl. Discard liquid. Pat rind dry with paper towels. Place remaining 1 cup sugar and rind in a medium bowl, tossing well to coat.
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