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Candied Orange Peel

Candied peel can be made up to three weeks ahead; store it with the syrup in an airtight container in the refrigerator.

  • yield: Makes 1/2 cup
Photography: Charles Schiller

Ingredients

  • 3 oranges
  • 1 cup sugar

Directions

  1. Step 1

    Using a citrus zester or vegetable peeler, shred long strips of orange peel.

  2. Step 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. Step 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.

Source
Martha Stewart Living, March 2003