Recipe Archives->Preserving->Candied Orange Peel 03

Candied Orange Peel

3 large organic oranges (pesticide-free)
3/4 cup water
2 tbsp light corn syrup
2 3/4 cups sugar
1 large dark chocolate candy bar (optional)

Remove peel from oranges by cutting into quarters, through the rind
only, then carefully peeling it off so it doesn't tear. Next, slice
peel into 1/4 inch wide strips. This should equal about 4 cups.

Place peels in a stainless steel or enamel saucepan with enough
water to cover. Bring to boil. Cook, covered, for 15 minutes. Drain
peels in a colander.

Boil 2 3/4 cups water and 2 cups sugar, stirring until dissolved.
Add peels. Simmer, stirring occasionally, for 35-55 minutes.

Remove peels with slotted spoon to large rack placed over baking
pan. Let drain 5 minutes. Separate peels. Dry till tacky, about 1
hour.

Place remaining 3/4 c. sugar in large bowl. Add peels. Toss until
coated evenly with sugar. Transfer sugarcoated peels to drying
racks for about 2 hours.

Optional: melt dark chocolate in a saucepan over low heat, or in
a double boiler. Dip one end of each candied orange peel in the
melted dark chocolate and place on waxed paper to cool.

Store candied orange peels (with or without chocolate) in an airtight
container for up to one month.

Printable version: candied-orange-peel03.txt.