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Sep 30, 2012 04:24 PM

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!

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  1. 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.

    1 Reply
    1. re: JMF

      At first I meant the water and then I realized it was just gross so I tried to amend my post. Now I actually mean the simple syrup that is created. Pancakes and cocktails sounds good. That would be a great brunch!
      Thank you!

    2. Pour it over a cake as simple syrup to give it a tangerine taste.

      1 Reply
      1. re: chowser

        That's an interesting idea, thank you. Haven't tried that before even though I make a lot of cakes.

      2. Use it to sweeten iced tea.