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Candied Orange Zest

Use this recipe to make Orange Chiffon Cake.

  • Yield: Makes enough for garnish for Orange Chiffon Cake


  • 1 orange
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 cup water


  1. Using a vegetable peeler, remove orange zest in strips (leaving white pith behind); slice lengthwise into matchsticks. In a saucepan, bring 1/2 cup sugar and 1 cup water to a boil. Add zest; reduce heat to medium. Cook until zest is soft, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 day in an airtight container at room temperature.

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