Candied Seville Orange Peels
Berkeley's jam master is now also magically creating tins of delicate, sugar-coated citrus peels.
Think of these as a really fancy, unique and super-fresh version of the sweet-tart gummy candies you know and love. Instead of throwing them out, June Taylor candies the rinds of the Seville oranges she uses to make her famous artisanal marmalades, adding only sugar. The result? Dainty, chewy, glittery shards of citrus with a pleasing hint of bitter balancing the sweet – like California sunshine you can eat!
Munch straight from the cute black tin, or use them to adorn everything from cocktails to baked goods.
tip of the tongue
TRY USING AS AN INDIE UPGRADE TO ONE OF OUR FAVORITE RECIPES:
2 large oranges
6 eggs, room temperature
16 ounces (½ pound) almond meal
6 ounces sugar
1 teaspoon baking powder
1 tin Candied Seville Orange Peels, chopped
1. The night before, slow boil 2 oranges. Submerge them in a pot of water ‘til they’re just covered and simmer 2 hours on medium heat. (I like to do this the night before so when I wake up, they’re cool enough to handle.)
2. Once cool, cut oranges open and remove seeds. Purée oranges, including the peel, in a food processor.
3. Preheat oven to 400°.
4. Beat the eggs in a food processor or large bowl. Add puréed oranges, almond meal, sugar, baking powder and chopped Candied Seville Orange Peels. Mix thoroughly. Pour into a buttered and floured cake tin, preferably one with a removable base.
5. Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.
If you like, buy an extra tin of Candied Seville Orange Peels to decorate the cake with after baking. When still warm, scatter chopped peels on the surface of the cake. Let cool, then dust with powdered sugar.
Total time: 3 hours, plus time to cool
Clementine peel, sugar. Comes in a 2 oz tin.