Serves: 5
Total Calories: 442
Remove orange peel in about 1/3-inch strips with a sharp knife, leaving some of the white on the orange. Cut into 3-inch lengths. Put in a large, heavy saucepan and cover with cold water. Bring to a boil and boil 3 minutes. Drain, and repeat the procedure 3 times in all, discarding the water each time and replacing it with fresh. Drain peel after last boiling and set it aside in a bowl.
Rinse out saucepan, and combine 2 cups sugar, 1 cup water, and syrup in it. Place over medium heat and cook, stirring, until sugar dissolves. Add orange peel, turning heat to simmer, and cook gently until peel is translucent, about 30 minutes. Cool in syrup about 45 minutes, then lift out each strip with a fork, draining over edge of pan, and roll in the reserved 1/2 cup sugar. Place on wax paper to firm up.
Fun Fact: The navel orange has thick, bright orange skin that is very easy to peel. The flesh is sweet and meaty.
This Candied Orange Peel recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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