Nutritional Info

Nutrition Facts

Serving Size 1 (12g)

Calories 14
Calories from Fat 8 (53%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 1.9mg 1%
Sodium 25.5mg 1%
Potassium 17mg 0%
Total Carbohydrate 1.6g 1%
Dietary Fiber 0.2g 1%
Sugars 0.4g
Protein 0.1g 0%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content

Raya's Pomerantzen (candied Orange Peel)

Recipe Description
Unique dessert with Middle eastern roots that you will enjoy!
Prep time
4 hr
Cook time
1 hr 20 min
Ready In
5 hr 20 min


Serves Tool

Serves To:USMetric
1 1/4 Cup(c)  almonds, toasted and finely chopped (optional)
8 Ounce(oz)  chocolate, bittersweet, semisweet or white, finely chopped (optional)
2 Teaspoon(t)  ginger, ground (optional)
2 Pound(lb)  sugar, plus about 3/4 cup for rolling
6   navel or valencia oranges, thick skinned and medium sized


Scrub the oranges well to remove any chemical spray. Using a sharp knife, cut a thin slice off the top and bottom of each orange to expose the flesh. Score the rind of each orange into quarters, from stem end to the bottom, cutting through the white pith. Carefully cut the rind away from the fruit. Reserve the fruit for another use. Using the sharp edge of a spoon, scrape off any bits of membrane that are sticking to the rind. Scrape the white pith, if necessary, so that the pieces are no thicker than 1/4 inch and no thinner than l/8 inch (so they will hold up to the repeated boiling). Cut each section of rind lengthwise into 1/4 inch wide strips. Trim the edges neatly, if desired. Place the orange strips in a large, heavy bottomed saucepan. Add cold water to cover by about 1 inch, and bring to a boil over medium high heat. Cook at a steady boil for 5 minutes. Drain; then repeat this process two more times, each time beginning with fresh water. Drain the blanched strips in a sieve. In the same pan, stir the 4 1/2 cups sugar and the ginger, if using, to blend. Stir in 4 1/2 cups water, and cook over medium low heat, stirring frequently, until the sugar has dissolved and the mixture reaches the soft thread stage (230°F to 234°F on a candy thermometer. A drop of boiling syrup will form a soft 2 inch thread when immersed in a glass of cold water). About 8 to 10 minutes. Wash down the sides of the pan with a wet pastry brush to remove any sugar crystals. Add the orange strips, swirling the pan to coat them with syrup. (Do not stir, as this could cause the syrup to crystallize. Use a fork to separate the pieces, if necessary.) Cook, uncovered, adjusting the heat as needed to keep the syrup at a simmer, until the syrup has reduced to about 3 tablespoons and the strips are tender and translucent, about 45 minutes to 1 hour. (Do not let the syrup reduce completely, as the strips could burn.) Drain the strips in a sieve, discarding the remaining syrup. (Alternatively, reserve the strained orange ginger syrup to sweeten iced tea or other drinks. It will keep for weeks when stored airtight in the refrigerator.) Set two to four (depending on size) wire racks over sheets of waxed paper or baking sheets to catch the drips. Using a fork or a slotted spoon, arrange the orange strips on one or two of the racks. Do not let the pieces touch. Let them sit until cool enough to handle, about 30 minutes. Place the remaining 3/4 cup sugar in a small bowl. Add the orange strips, a few at a time, tossing and turning to coat them thoroughly. Then place the sugar coated strips on the clean wire rack(s). Let them sit until they are completely dry, about 4 to 6 hours. Store the candied orange peel, layered between sheets of waxed paper or parchment in an airtight container, for up to 1 week at room temperature. To make chocolate dipped candied orange peel, set a small heatproof bowl over a saucepan of barely simmering water, taking care that the water does not touch the bottom of the bowl. Add the chocolate and cook, stirring occasionally, just until melted and smooth, 5 to 10 minutes. Remove the bowl of melted chocolate from the heat. Working quickly, dip the dried candied orange strips, one piece at a time, into the chocolate, coating one half to three quarters of the strip and letting the excess chocolate drip back into the bowl. (If the chocolate becomes too firm, place the bowl over simmering water for a minute or two and stir until it is melted and smooth.) Arrange the chocolate coated strips individually on a clean wire rack(s) set over waxed paper or a baking sheet. If desired, sprinkle the still warm chocolate coating with the toasted almonds. Let sit until the chocolate has set, about 30 minutes in the refrigerator, or 1 hour at cool room temperature. Store, layered between sheets of waxed paper or parchment in an airtight container, for up to 1 week at room temperature.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.