Water/syrup from boiling tangerine peels
I'm in the process of making candied tangerine peels and wondering if I should throw out the water I boiled the tangerines in or if there is use for them yet. Any ideas? Thanks!
Exactly how are you candying them? Are you talking about the blanching water? The blanching is to remove the bitterness, so the water can be very bitter, but doesn't have a pronounced orange flavor. When I do it I don't blanch, and I just simmer them in a simple syrup until translucent. Then I save the citrus syrup and use on pancakes and in cocktails. It has a very pleasant slight bitterness reminiscent of marmalade, but not as bitter.