You are here

Orange Peel In Syrup

Lebanese.Chef's picture
  Oranges 6 Large, skinned (for peel)
  Sugar 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon

Scrape the surface of the oranges with a fork, then peel from the top to bottom with a sharp knife to make six segment strips.
Scrape off some of the excess pith from the peel, then boil the peel until soft for approx 30 minutes.
Drain well and soak in cold water for 24 hours, changing the water several times .
Roll up each strip and with a large needle, thread onto a heavy cotton thread, making a "necklace", to prevent the rolls from unraveling.
Bring the sugar and water to the boil, add the lemon juice and continue to boil for a further 5 minutes.
Drop the "necklace" into the boiling syrup, turn down the heat and simmer slowly, stirring occasionally with a wooden spoon, until the syrup thickens enough to thickly coat the back of the spoon.
Lift the necklace out of the syrup, remove the thread and drop the rolls into a jar.
Allow the syrup to cool slightly, then pour over the rolls, making sure they are all covered.
Seal with an airtight lid.
Serve rolls either with the syrup or rolled in sugar as crystallized fruit.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2103 Calories from Fat 21

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 0.3 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.15 mg0.01%

Total Carbohydrates 540 g179.9%

Dietary Fiber 28.9 g115.4%

Sugars 509.7 g

Protein 8 g16.9%

Vitamin A 54.1% Vitamin C 911.5%

Calcium 52.1% Iron 6.2%

*Based on a 2000 Calorie diet


Orange Peel In Syrup Recipe