Candied Orange Peels

You can sometimes find candied orange peel in stores, but it is typically thicker, chewier, and more moist than candied zest. It will also never have the intense citrusy flavour of candied zest you make yourself.

In case you've never heard of Candied Orange Peels before, they're exactly what they sound like: strips of orange peel that have been cooked in a sugar syrup til they're soft and chewable, and then (optionally) rolled in sugar for an extra sweet finish. They have a strong orange flavor that really shines in baked goods like bread and scones, but taste equally as good on their own (especially dipped in chocolate!).

These take a bit of time to make, but the process is simple, and a lot of the time is hands-off. They also make a great homemade, edible gift for the holidays, as so many of you have told me you've used them for over the years.

3 navel or valencia oranges
2¼ cups (15¾ oz) granulated sugar
1⅛ cups (9 oz) water

Rinse the oranges. Cut the top and bottom off each and score the skin into quarters.

Remove the skin (both the peel and pith – the white part), and cut the skin into strips about ¼″ wide. Wrap the oranges in plastic wrap to store for other use.

Blanch the Peels:
Place the strips of peel in a medium saucepan and cover with cold water. Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more. (This removes the bitterness that orange peel naturally has; you may want to blanch the peels 4-5 times to ensure no bitterness remains.) Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.

In the same (now empty) saucepan, whisk together the sugar and water. Return the saucepan to the stove and bring the mixture to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn't boil.

Add the orange peel to the syrup mixture and cook just until the whites (pith) are fairly translucent, adjusting heat as necessary to maintain a simmer and prevent boiling. For me this takes about 45 minutes to 1 hour on medium-low heat, but every stove and pan is different so it's a good idea to check on them every 10-15 minutes. If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as this will cause crystallation.

Drain remaining syrup from the peels, setting aside for another use if desired. Toss the peels in a bowl of sugar to coat (optional), and then transfer to a drying rack to dry. Once dry, store in an airtight container. These keep well for at least a few months in a cool, dry place.

Makes 1-2 cups peels.

Cook's Note:

• Zest may be candied up to a week ahead and kept in an airtight container.
• Leftover zest makes a great addition to rice pudding, pound cake, or ice cream.