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Candied Orange Peel

    • Photo: Charles Schiller
    • Photo: Charles Schiller
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    Candied peel can be made up to three weeks ahead; store it with the syrup in an airtight container in the refrigerator.
    Martha Stewart Living, March 2003
    • Yield Makes 1/2 cup
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    Ingredients

    • 3 oranges
    • 1 cup sugar

    Directions

    1. Using a citrus zester or vegetable peeler, shred long strips of orange peel.
    2. Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water.
    3. Place sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour. Remove from syrup when ready to use.

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