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1
Cut the peel of each orange into strips using a paring knife.
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Start at the stem and cut all the way through the peel, but not into the flesh of the orange.
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Remove each strip as you cut.
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Yields about 30 pieces.
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In a stainless saucepan, add about 2 1/2 quarts water and orange peels.
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There should be enough water that the peels are not crowded.
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Bring to a boil and allow the oranges to boil for about two minutes then drain.
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Repeat the process two more times.
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Place the oranges back into the pan and pour cold water over them and allow to cool.
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Once cooled, drain again.
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11
Partially remove the pith (white part of peel).
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With the paring knife, remove enough pith that leaves only about an eighth of an inch of pith on the peel.
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Return orange peels to pot, and bring to the final two minute boil.
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Then drain.
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15
Add the sugar and lemon to the saucepan with about 2 cups of water.
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Bring to a strong boil and stir occasionally to dissolve the sugar.
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Then reduce heat, but maintaining boil and cook until a begins to thicken.
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Add the orange peels and cook until the peels become glassy.
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(can take up to an hour) Remove from heat and let cool in the syrup until plump, may take several hours, or leave overnight.
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20
Once peels have absorbed syrup and plumped up, remove excess syrup by sliding from top with fingers.
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Place on drying rack and allow to dry one day or until no longer sticks to your finger when touched.
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Dip each peel in sugar by pressing down to evenly coat and return to drying rack.
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Allow one day to dry.
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Store candied orange peels in the freezer.
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Layer the orange peels between parchment paper and lay flat.
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Notes: When making homemade orange peels, the cutting and blanching process takes about 4 hours.
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But then, this recipe just needs time to allow the peels to absorb the syrup (over night) and dry on the counter (two days).
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28
This recipe works well for dipping into chocolate or as a practically fat free snack.
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29
May increase sugar to 4 cups for an even stronger candied orange taste.
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30
*Slow food method adapted from Rosetta Costantino?s My Calabria
