You catch the smell through the steam vent and suddenly you are starving. That bright, sweet citrus aroma kinda sneaks up on you in your kitchen. Its like a little tease that the good stuff is on its way, and you can barely wait to get a taste.
The steam cues are on point here, and you spot that casserole bubbling away beneath its glass cover. The broth depth is just right for the peel to soak up all that sugar syrup. You sense something special is happening inside your pressure cooker thats gonna make these peels super tender.
When you crack the lid and hear that valve hiss release, your minds already imagining the tender pull of those candied strips. Its kinda nerve-wracking in the best way, knowing the wait was worth it. You gotta prepare for some serious snacking once these beauties cool down!
The Truth About Fast Tender Results
- The pressure cooker cuts down traditional simmering time by a lot, which means you get tender peels way faster.
- Using quick release lets you control cooking perfectly so the peels dont overcook and turn mushy.
- The broth depth has to be just right not too much water or syrup so your peel cooks evenly.
- Youll notice the valve hiss as it starts releasing pressure, letting you know the cooking cycle is done.
- Steam cues like bubbling and subtle aroma changes tell you when its time to check your peels.
- The tender pull test is your best friend for perfect texture if it bends without breaking, its good to go.
What Goes Into the Pot Today
- 4 large navel oranges - You wanna pick the juiciest, freshest ones that smell amazing.
- 3 cups granulated sugar divided - Half goes into the syrup and the other half coats your peel for extra sparkly sweetness.
- 9 teaspoon kosher salt - It balances the sweet and brings out the orange flavor better.
- 1 ½ cups water - This makes your syrup just right and keeps the pressure cooker broth depth perfect.
- Extra water for blanching - You gotta boil your peels a couple times to get rid of bitterness.
- Parchment paper and wire rack - Not ingredients but gotta mention so you know where to dry your peels properly.
- A slotted spoon - Helps scoop your sugary peels out without losing syrup.
- Patience - This ones invisible but crucial, dont rush drying if you want the best results!
The Exact Process From Start to Finish
- First, wash those oranges real good. Cut off the tops and bottoms, then score the peel into quarters. Gently pull the peel off, kinda including some white pith because it softens later.
- Slice the peel into thin strips, about a ¼-inch wide. This size makes them easy to candy and chew.
- Blanch the peel! Place the strips in your pressure cooker with just enough water to cover. Bring to boil, quick release that steam vent, then drain. Repeat two more times to lose that bitter edge.
- Now mix 1 ½ cups sugar, the salt, and water in the pot. Bring it to a simmer so the sugar dissolves completely.
- Drop your orange strips into the syrup and simmer gently for about 45 minutes or so, giving a stir here and there. You watch for the steam cues and look how the peel goes translucent - thats when you know theyre doing good.
- Use a slotted spoon to pull them out and let those peel strips dry on a wire rack over parchment paper for about an hour. Then toss em in the rest of the sugar. Finally, let everything dry completely at room temp for a few hours or overnight before packing up.
Smart Shortcuts for Busy Days
- Use your pressure cooker on the saute setting to dissolve sugar fast before you add peel.
- Prep your peels the night beforescore, slice, and blanchso all you gotta do is simmer them later.
- Instead of drying overnight, set your rack near a fan or open window to speed up drying time.
- If you want, swap half the granulated sugar with superfine sugar for quicker coating and less grainy texture.
Your First Taste After the Wait
When you finally get your hands on a piece, your teeth meet a soft yet slightly chewy peel. Its that tender pull you wanted and it works real good without any stringiness.
The sugary coating cracks lightly with a sweet snap in your mouth followed by fresh citrus zing that makes your taste buds kinda dance.
You spot a little bit of salty balance from that pinch of kosher salt which just brings all the sweetness together real nice.
Each bite kinda lingers with that natural orange aroma making you wanna grab more even if you just had a handful.
Keeping Leftovers Fresh and Ready
- Airtight container at room temperature: If your kitchen aint too humid, keep the candied peels in a sealed container for about 2 weeks. Theyll stay chewy and tasty. Just make sure no air sneaks in.
- In the fridge: Pop em in a ziplock bag or a jar with a tight lid. This keeps them even longer up to a month but they might get a little less soft.
- Freezing: If you wanna stash some for way later, freeze candied orange peel in a freezer-safe container. When ready, thaw at room temp and youll still get good chewiness without losing flavor.
What People Always Ask Me
- Q: Can I use other types of oranges or citrus? A: Heck yeah, you can use blood oranges, grapefruits, or even lemons. Just remember the bitterness level might change, so you may need extra blanching.
- Q: Is blanching really necessary? A: It sure is if you want that clean sweet flavor. Blanching gets rid of the bitterness from the pith, so dont skip it!
- Q: How do I know when my peel is done? A: The tender pull test is key. If it bends without snapping, you got it right. Also, the peel looks translucent which is another good hint.
- Q: What if my syrup gets too thick? A: Easy fix. Just add a little bit of water and stir till thin enough. Too thick syrup can make the peels sticky or clump.
- Q: Can I skip drying overnight? A: You can skip or speed it up but drying overnight really helps the sugar set real good so the peels dont get sticky.
- Q: Any tips on storage? A: Store in airtight container at room temp if you plan to eat within two weeks. Otherwise fridge or freezer works fine but watch texture changes.
Candied Orange Peel in Your Pressure Cooker
Sweet, chewy, and zesty homemade candied orange peels made safely and quickly in your pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Wire rack
- 1 Parchment paper
- 1 Slotted spoon
Ingredients
Main Ingredients
- 4 large navel oranges
- 3 cups granulated sugar divided
- 0.5 teaspoon kosher salt
- 1.5 cups water
Instructions
Instructions
- Wash oranges. Cut off tops and bottoms, score into quarters, and remove peel including some pith.
- Slice peels into ¼-inch strips.
- Blanch orange peels in boiling water in the pressure cooker. Quick release and drain. Repeat twice.
- Mix 1.5 cups sugar, salt, and 1.5 cups water in pot. Bring to simmer until sugar dissolves.
- Add orange strips to syrup and simmer for 45 minutes until translucent.
- Use slotted spoon to remove peels and set on wire rack over parchment paper for 1 hour.
- Toss dried peels in remaining sugar.
- Let peels dry completely at room temperature for several hours or overnight.
- Store in an airtight container at room temp, fridge, or freezer.
Notes
Store candied orange peel at room temperature in an uncovered container to maintain texture. If sealed, add extra sugar after opening if needed.
