I made this with oranges and really enjoyed it! I served it as a candy snack but it was too adventurous for the other guests. Would be great in/on dessert recipes. Will try with chocolate next time to try to tempt my husband into eating more of it.
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
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. Peel oranges; scrape white pith from rind. Reserve orange sections for another use. Cut rind into 1/4-inch strips.
- 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.
Candied Satsuma Peel Recipe at a Glance
- COURSE: Desserts, Candy
- CONVENIENCE: Gifts, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Cooking Light
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