Candied Satsuma Orange Rinds

Satsuma Orange

Satsuma are the cream of the crop as far as oranges go, even better than mandarin oranges. They do not produce seeds since they are self fertile. Some cross pollination can occur if other orange varieties are near by. We have been eating the satsumas for days now.

I am saving the rinds and going to make candied orange peel. I cook the rinds in water two times, letting them boil for 15 minutes. I then drain off the water and repeat. For a third time, I boil the rind in water for 30 minutes to remove the bitter flavor from the rinds. I drain peels. I put 1-1/2 cups of water and 1-1/2 cups of sugar and cook till sugar is dissolved. Then I add the drained rinds into sugar water and cook till rinds are translucent about 45 minutes without stirring. Drain sugar coated peels and cool them on a wire rack. (Sugar water can be reserved for lemonade or mixed drinks). Some folks bake the rinds at 175 F for 45 minutes or until dry. When cool, toss in additional sugar if desired. I didn't put mine in the oven; I liked them moist and without additional sugar. They turned out so tasty. Use as a garnish on desserts or meats or so many places I can think of. I don't like really sweet things and the amount of sugar I used was perfect to my taste..