This time of year I love making candied citrus peels. Sometimes we use the sweet sharp peels in cookie and fudge recipes and sometimes we just eat them straight. You can also dip them in chocolate for a lovely blend of flavors.
Ingredients:
- 3 thick-skinned organic navel oranges
- 2 1/4 cups sugar, plus extra for rolling
- 3/4 cups water
Directions:
Take a sharp knife and cut off the top and bottom of each orange. Score them and peel off the skin into quarters.
Peel oranges.
Use the fruit of the orange in other recipes. Cut the peel into strips 1/8 to 1/4 inch wide. Put in a saucepan and cover with water.
Cook peels
Bring to a boil then pour off the water. Repeat this process a couple of times. Remove the white pith from the orange peel.
Slice into thin strips and remove white pith.
Combine the sugar with the water and put the softened peels and the sugar syrup into a crockpot on high heat.
In crockpot
Cook until the peels are translucent. Drain the peels. When they are still moist roll them in sugar.
Ready to eat!
You can use the orange flavored syrup in other recipes.
I'd love to hear from you!