Candied Orange Peel

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  • 6 thick-skinned Valencia or navel oranges
  • 4½ cups sugar, plus extra for rolling
  • 1½ cups water


Cut tops and bottoms off of the oranges. Carefully trim the peel away from the fruit. Be careful to only cut away the peel, leaving the white pith behind. Save the oranges for another recipe.

Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover and bring to a boil over high heat. Then pour off the water. Repeat the process two more times. Remove the orange peels from the pan. Whisk the sugar with 1½ cups water. Bring to a simmer and cook for 8 to 9 minutes until it becomes slightly syrupy. Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels become translucent, about 45 minutes. DO NOT STIR the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels. (Save the syrup for crumb coating cakes or glazing quick breads.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

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