Sunday, March 16, 2014

Orange Rind & Honey Syrup

Recipe by Paula.

This syrup is the perfect topping for my Orange & Olive Oil Cake but it would be great on top of ice cream, Greek yogurt, toast, oatmeal...anywhere you want added yumminess.

The key to making this syrup is to take the time to prepare the orange rind properly. The boiling takes away the bitterness and leaves the orange flavour and colour intact. It's a great way to use leftover orange peels and I've already made several batches. Enjoy!

Makes 3/4 cup

peel of 3 oranges, piths removed & cut in long strips
1/4 cup honey
1/2 cup sugar
3/4 cup water
pinch of salt

1. Bring a saucepan with 2 cups of water to a boil. Reduce heat to a slow boil and place peel in a saucepan. Cook for 3 minutes.

2. Drain peels in a strainer and rinse under running cold water.

3. Repeat steps 1 and 2, boiling for another 3 minutes.

4. To the saucepan add the prepared rind, sugar, honey, water and salt. Cook over a low heat until sugar has dissolved.

5. Turn heat up and gently boil until the water reduces by half (or the consistency you want) and has become syrupy.

6. Allow the syrup to cool 1/2 hour before using or cool completely and store covered in the refrigerator until needed.


No comments

Post a Comment