Mứt Vỏ Cam Gừng Candied Orange Peels with Sparrow Ginger
Recipe, notes, and photo by Thảo Bùi. Makes ~252 grams or 8.8 oz of candied orange peels.
Mứt is traditional Vietnamese preserved fruits or vegetables with sugar. This recipe is for mứt vỏ cam or candied orange peels with Sparrow Ginger, which uses up the zesty peels that usually go to waste. With other easy-to-find ingredients and some patience, you’ll have delicious homemade mứt to celebrate the Year of the Dragon in no time!
Mứt comes in many different types using various ingredients such as coconut, ginger, soursop, calamansi, yam, etc. The most common type of mứt that you may find is the ones with fruits covered by a thin layer of crystalized sugar similar to this one.
During Tết or Lunar New Year, mứt is a must-have sweet treat. Most family greets guests with a round tray of mứt, nuts, and various candies on the first days of the new year. Mứt is typically enjoyed with a cup of hot tea.
3 navel oranges 2 teaspoons Sparrow Ginger Sugar (equal parts to the weight of orange peels) Salt
Thoroughly wash and peel the oranges. Gently scrape the white pith using a metal spoon.
Cut peels into desired shapes. I'd recommend cutting them into long, thin strips.
Juice one orange and save the rest for an afternoon snack.
In a medium bowl, create a lightly salted mixture with water and salt. Soak peels for 4 hours to reduce bitterness.
After soaking, gently squeeze and rinse the peels under cold water.
Boil water in a small pot, cooking the peels for 3 minutes. Drain and rinse under cold water. Repeat 3-4 times until bitterness is all removed.
Squeeze excess water from the peels and weigh them. Weigh an equal amount of sugar.
Transfer the peels to a clean container. Add sugar, Sparrow Ginger, and orange juice. Mix well and leave in the refrigerator over night.
In a small pan, simmer the marinated peels on low heat until all liquid evaporates, and sugar crystallizes. Stir occasionally using a pair of chopsticks or spatula.
When the peels are completely dry and covered in a thin layer of sugar, turn off heat and let cool (approximately 30-40 minutes)
Transfer the mứt to a clean, airtight container. Enjoy for up to five days at room temperature.
