01 Oct Orange Peel Preserves with Rose Water
I wouldn’t normally publish a recipe that’s full of sugar, but this is an exception that I had to make. Orange peel preserves (or spoon sweets if you are Greek and can’t resist it) and fruit preserves, in general, are such a brilliant way to make the most of the last seasonal fruit and ensure you’ll have a jar of sunshine on hand for the grey and rainy days of autumn and winter.
Orange peel preserves go well with a cup of black coffee
as they counteract the bitterness of the coffee and round up its intense flavour. I don’t really mess with my coffee but when I do, this is how I do it.
Some people add citric acid, and others add glucose, but I’m a food minimalist, meaning I like to keep the ingredients simple and uncomplicated so I tend to eliminate all unnecessary elements, or at least minimize the amounts in a way that I can still maintain the essence of the recipe.
Another way that I like to serve my orange peel preserves is with a piece of dark chocolate.
It’s heavenly indulgent. And the best part is that you don’t need a lot to satisfy your sweet tooth, a couple of spoonfuls will do the trick so even though it’s a recipe full of sugar, I thought it was worth sharing. And it’s definitely healthier than any of the store-bought candy bars and pastries.
But if you are in desperate need of a truly comforting bowl of dessert, I recommend trying a bowl of homemade, plant-based pudding or creme patisserie, topped with a generous dose of orange peel preserves. It tastes like nostalgia and rose-scented hugs.
Everything in moderation for a healthy, balanced life!
Here is how to spend the afternoon, making orange peel preserves with rose water at home with minimal ingredients and equipment.
Ingredients
- 8 navel oranges (1kg/ 35 ounces)
- 1 ½ cups rosewater
- 1 1/2 cups of water
- 2-3 tbsp lemon juice
- 1 kg sugar (35oz)
- 1 tsp vanilla extract
Method
Wash and dry the oranges. Cut the top and bottom of the fruit, divide each vertically into 4 pieces and carefully remove the flesh and keep the peel. Bring a saucepan of water to a boil add the orange peels and simmer for 10 minutes. Strain and set aside. In a large saucepan combine the water, rosewater and the sugar and bring to gentle simmer. Add the peels and simmer for about 30 minutes until the syrup thickens. Add the lemon juice and remove from the heat. Allow to cool down for a couple of hours. Transfer into sterilised jars and top with the syrup. Seal the jars. Serve with a cup of black coffee.
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