Candied Orange Peel
1.
Wash the oranges with salt water repeatedly
2.
Cut the orange into 4 pieces with a knife, and separate the orange peel and pulp
3.
Each piece of orange peel is divided into 2 pieces
4.
Use a fruit knife to carefully peel off the white part of the orange peel
5.
Soak the peeled orange peel in water for a while
6.
Then use a fruit knife to remove as much as possible the white part of the orange peel
7.
Cut the orange peel into chopstick head width orange peel shreds
8.
Then cut the orange zest into granules. I'm afraid the edges will become smaller after the candies. Cut a little bit bigger
9.
Find a clean airtight jar with a layer of diced orange peel on the bottom
10.
Spread a layer of white sugar
11.
Repeat steps 9-10, sprinkle a layer of white sugar cover on the top, put it in the refrigerator
12.
Refrigerate in the refrigerator for 4-5 days, and the white sugar can be used for cooking after it has completely melted.
Tips:
1. Remove the white part of the orange peel as much as possible, otherwise it will be bitter
2. Cut orange zest to the size at will
3. The candied orange zest can be cooked in the refrigerator until the white sugar melts.
4. Different varieties of orange peel have different colors, try to choose navel orange, the color is better
