Prep 20 mins
Cook 2 hrs
Add to biscotti, cakes, cookies, or dip in semi-sweet chocolate.
- Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
- Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
I was rather skeptical of this but it turned out as one of the best additions to my holiday cookie tray. I stopped it in dark chocolate to finish it off
Made this recipe to add to a recipe which calls for candied orange peel. This recipe is so simple yet has a wonderful outcome. I am tucking it aside in my holiday file to use in my cranberry orange cookies, for topping my cranberry orange bread and if there is any left to dip in dark chocolate and add to my candy tray. Thank you so much for posting this recipe.
We had this sprinkled on hot chocolate. What a neat combination. Then we sprinkled it on rice pudding, a great way to add zip to plaine rice pudding. I will be making this again for sure.