Candied Orange Peel

Jody Prival
You should have about 4 cups.

3 large oranges
2 tablespoon light corn syrup
2 3/4 cups sugar

Cut the peel on each orange into quarters, then remove peel in sections (or use the peel halves from juiced oranges). Slice peel into 1/4 inch-wide slices and remove as much of the white part as possible.

Place peels in a medium-size non-aluminum saucepan with 8 cups water. Bring to boiling and cook, covered, for 15 minutes. Drain the peels in a colander. Repeat.

Boil 3/4 cups water, syrup, and 2 cups sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally, 35 to 55 minutes, until translucent and tender.

Remove peels with slotted spoon to large rack placed over waxed paper. Let drain 5 minutes. Separate peels. Dry until tacky, about 1 hour.

Place the remaining 3/4 cup sugar in a large bowl. Add the peels and toss until they are evenly coated with the sugar. Transfer sugar-coated peels to racks to air-dry, about 2 hours. Store peels in an airtight container for up to 1 month (or bag and freeze).

Optional: dip peels in chocolate instead of coating with sugar.
Suggestion: try other types of citrus peel.

From the Dinner Co-op