Nothing Rhymes With Oranges!

 It's that time of year again! 

My Dear friend and fellow blogger, KD Pierre, (http://collectedsubs.blogspot.com/)  has his annual Holiday Cocktail exchange. This year however, things have been more than a little topsy-turvy, so recipes have been encouraged as well.  I thought about this, and decided why not have it all? So I present to you my recipe for candied orange peel that  gives you 3 (THREE!) treats in one fabulous recipe!

Merry's Candied Orange Peels

3 to 4 large oranges

1½ cups water

3 cups sugar

2 cups sugar

Buy the prettiest oranges you can find. Unblemished and pleasant smelling. Wash the whole orange under running water to get rid of any dirt or residue.

Using a sharp knife, remove the orange peels carefully, then cut the peels into 1/4-inch-wide strips. 

 

Boil peels and 1 cup cold water to a pan, bring to a boil and cook for 15 minutes. Rinse and drain, repeat. (I like to do it a minimum of 3 times)

Add 3 cups sugar and 1½ cups water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, using a wooden spoon to stir the pan occasionally, for 1 hour. Don’t be like me and get distracted!

 

Place 2 cups of sugar in a medium bowl.

Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in the bowl of sugar and toss to coat. Place on a baking sheet lined with parchment paper to set, about 2 hours. Put it in a ziplock bag or a plastic container.

There are many uses for candied orange peel, my favorite being eating it as is, but you can add it to nearly any recipe or even cocktails. Check out Google for ideas.

 

 

Save the syrup to add to your drinks/cocktails for a wonderful kick of citrus flavor!. Save remaining orange infused sugar for special occasions. (I like it in my herbal tea)

ENJOY!

 

Photo Credits 

Orange peel: Me

Naked Chef pictures: Stitch M.