This year’s backyard abundance of “Louisiana Sweet” oranges led me to a new recipe, candied orange peel. I came across the recipe in the new Gourmet Cookie Book, and it sounded so simple, I had to try it. The finished peel is delicious on its own, dipped into dark chocolate, or diced into recipes calling for candied fruit (like the filling for fig cookies, fruitcakes, or various Italian cookies or cakes).
Candied orange peel, derived from the Gourmet Cookie Book
- 4 large oranges with unblemished peels
- Several quarts water, plus 3/4 cup cold water
- 1-1/2 cups sugar
Wash oranges and dry. Score each orange’s peel around its circumference twice, at right angles, creating four equal quadrants. Remove the four sections of peel and attached white pith from the oranges. Slice the peel into 1/4 inch strips. Place peel in a medium saucepan; cover with water and bring to a boil. Boil for 1 minute, then drain and refill pot with fresh water. Repeat boiling and draining two more times. After the third boil, drain peel and reserve. In a large skillet, heat the 3/4 cup water and the sugar over medium heat. Once the sugar dissolves, add the strips of peel and bring to a simmer. Continue to cook at a gentle boil until the syrup thickens and most of the water boils away. Take care not to burn the mixture or scorch the peel. Remove the strips from the skillet and spread on parchment paper or on an oiled metal rack to cool. When cooled, store in an airtight container.