Candied orange peel can take a simple cutout Christmas cookie someplace special, or transform a humble pound cake into something sophisticated. But most commercially available candied orange peel is not only expensive, it barely tastes like orange.
Making your own is ridiculously simple, and since you’re throwing those peels away anyway, they cost virtually nothing.
Candied Orange Peel
Makes about 1 cup.
Ingredients
3 large oranges
2 cups sugar plus extra for dusting
Water
Directions
Cut tops and bottoms off of the oranges so they stand upright on your cutting board without rolling. Score the orange into four pieces, cutting through the peel but not into the fruit. Peel off skin and set the fruit aside. (Eat the orange later.) Slice the pieces of skin into thin strips. Place in a medium pan, cover with cold water and bring to a boil. Cook three minutes, drain and repeat twice more. Drain.
Whisk the sugar with 1 1/2 cups water in a medium saucepan. Boil for five minutes. Add the peel and simmer gently for 30 minutes. Do not stir. Drain and cool slightly. Roll peels in sugar, then dry on a rack overnight. Store buried in sugar.
