The Caterer

Caramelised orange zest

11 September 2006
Caramelised orange zest


2 unwaxed oranges
150g sugar
100ml water (or 50ml water and 50ml Grenadine)


Pare zest thinly from the oranges. Cut the zest into very thin strips. Blanch the strips of zest on a pan of boiling water for 30 seconds then drain. Combine sugar and water in a saucepan. Bring to the boil stirring to dissolve the sugar. Add strips of zest and simmer for about 10 minutes or until sugar syrup has reduced by about half. Remove from heat and allow to cool. Leave zest in sugar syrup until ready to use.

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