Candied Orange Peels

Freshly made candies orange peel

It’s January and citrus season is here. One way to get the most from your citrus is to find a use for the peels. I’ve seen hollowed out orange halves used as votive candle holders and orange peels steeped in vinegar to make a handy all-purpose household cleaner. You can eat the peels, too. Candied orange peels are a favorite treat of a good friend of mine.  Try to make them for her at least once a year. Since you are eating the peels it is best to use organic citrus.

Candied Orange Peel

2 large oranges ( you can also use 1 grapefruit or 3 lemons)

or 1 lb. of ginger root*

¾ c. water

¾ c. sugar, plus extra for rolling

3 T. light corn syrup, optional

Remove peel from fruit using a sharp knife. Try to get the peel off in 4 pieces. Cut the peel into ¼-inch wide strips. Place peel in a pot with cold water and bring to a boil. Boil 1 minute, drain and rinse under cold water. Repeat process 2 more times. Return to pan with fresh water and boil 15 minutes. Drain and pat dry. Bring ¾ c. water and ¾ c. sugar to boil in sauce pan with the corn syrup. Boil 2-3 minutes and then add the peel. Simmer, stirring occasionally until all but a spoonful of the syrup is left. This should take about 10 minutes. On a wax-paper lined baking sheet sprinkle 1 cup of sugar and arrange the peels on top of the sugar. Toss the peels around until cooled adding more sugar if needed.  Place peels on a drying rack for 24 hours before storing. Once dried you can also dip one end of the peels in dark chocolate. Makes ½ pound.

* If making the candied ginger root peel and cut into 1/4- inch slices. Then cut the slices into 1/4-inch thick strips

Boiling the orange peels in the syrup

Rolling in sugar

All coated- ready to be set on a tray to dry