Greek Orange Peel Spoon Sweet (Glyko Portokali)

Method12 steps

1. 1

   Step 1: Lightly grate the coloured outer surface of the 4–5 navel oranges, then wash thoroughly. Put the whole oranges in a large pan and add enough fresh debittering water to cover them completely.

   Uses 4–5 navel oranges, about 1 kg, for their peel · Fresh water to cover the oranges for each of three boils

2. 2

   Step 2: Bring the covered oranges and water to a boil over high heat. Once bubbling, boil for about 7 minutes, turning and gently submerging the oranges as needed. Drain, cool the oranges under cold running water and rinse the pan.

   First orange boil: start when bubbling · 7 minUses Whole trimmed oranges covered with first debittering water · Cold running water to cool the oranges and rinse the pan between boils

3. 3

   Step 3: Return the cooled oranges to the rinsed pan and cover with fresh debittering water. Bring to the boil and, once bubbling, boil for about 7 minutes again. Drain, cool under cold running water and rinse the pan.

   Second orange boil: start when bubbling · 7 minUses Whole oranges after the first boil and cooling · Fresh water to cover the oranges for each of three boils · Cold running water to cool the oranges and rinse the pan between boils

4. 4

   Step 4: Repeat once more with fresh debittering water: bring to the boil, then boil for about 7 minutes from bubbling. This completes three boils in total. Drain and cool the oranges; they should be softened and most bitterness removed. Taste a little peel to assess bitterness.

   Third orange boil: start when bubbling · 7 minUses Whole oranges after the second boil and cooling · Fresh water to cover the oranges for each of three boils · Cold running water to cool the oranges and rinse the pan between boils

5. 5

   Step 5: Cut each cooled orange into quarters and each quarter in half, making eight pieces per orange. Remove seeds, remaining fruit flesh and excess white inner material with scissors, leaving the peel pieces for the spoon sweet.

   Uses Softened debittered whole oranges

6. 6

   Step 6: Put the separate 2½ cups syrup water and 1 kg sugar in a saucepan. Bring to the boil and boil the syrup for 5 minutes.

   Boil the measured sugar syrup · 5 minUses 2½ cups water for the syrup · 1 kg sugar

7. 7

   Step 7: Add all the prepared orange peel pieces to the syrup and boil for a further 15 minutes. Skim off white foam as it appears.

   Boil peel in syrup and skim foam · 15 minUses Prepared debittered orange peel pieces · Boiled measured sugar syrup

8. 8

   Step 8: Let the peel and syrup cool, then cover and refrigerate for at least 8 hours or overnight before the next cooking stage.

   Rest peel and syrup at least 8 hours · 480 minUses Orange peel cooked in syrup

9. 9

   Step 9: After the rest, lift the peel pieces out with a skimmer and set aside. Put the syrup back over high heat and boil until it thickens.

   Uses Rested syrup, with the peel pieces lifted out and reserved

10. 10

    Step 10: Add all 1 tbsp lemon juice, ½ cup glucose and 1 tsp vanilla extract to the thickened syrup. Boil for one more minute.

    Boil final syrup ingredients for one minute · 1 minUses Thickened syrup with reserved peel set aside · 1 tbsp lemon juice · ½ cup glucose · 1 tsp vanilla extract

11. 11

    Step 11: Return the reserved peel pieces to the syrup and continue boiling until the syrup is very thick and glossy. Test by dripping two drops onto a plate: if they spread, cook a little longer; if they stand firm, the syrup is ready.

    Uses Final flavoured syrup · Peel pieces reserved when the syrup was reduced

12. 12

    Step 12: Remove from the heat. Transfer the finished peel and syrup to clean, heat-safe jars or containers, allow to cool, cover and refrigerate. Serve chilled as a spoon sweet. Keep this batch refrigerated; this method is for refrigerated storage rather than room-temperature pantry canning.

    Uses Finished orange peel spoon sweet and thick syrup