-
1
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit.
-
2
Peel the skin and pith of the orange in large pieces, use the orange for another recipe.
-
3
Cut the peel into strips about 1/4-inch wide.
-
4
Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat.
-
5
Then pour off the water.
-
6
Repeat 1 or 2 more times depending up how assertive you want the orange peels to be.
-
7
(Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness.
-
8
But it is a matter of preference.)
-
9
Remove the orange peels from the pan.
-
10
Whisk the sugar with 1 1/2 cups water.
-
11
Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer.
-
12
Cook until the peels get translucent, about 45 minutes.
-
13
Resist the urge to stir the peels or you may introduce sugar crystals into the syrup.
-
14
If necessary, swirl the pan to move the peels around.
-
15
Drain the peels, (save the syrup for ice tea.)
-
16
Roll the peels in sugar and dry on a rack, for 4 to 5 hours.
-
17
Return to the sugar to store.
-
18
Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
