Candied Orange Peel by Cyndiok

[S_Wirth]

Candied Orange Peel

This is a great thing to make when you have an overabundance of beautiful oranges-make sure the skins are unblemished.

My favorite thing to do around the holidays is to candy the peel, crystalize in sugar, dry and make Orangettes which are candied orange peels dipped in dark chocolate. These are time consuming, but trust me, they are worth all of the effort!!!

Makes 6 cups

INGREDIENTS

6 to 8 large, thick-skinned oranges
6 cups sugar
1/4 cup Grand Marnier or other orange-flavored liqueur

1. Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut
off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it
cooks. Cut the quarters into thin slices.
2. Place the orange slices in a 6-quart saucepan and cover with cold water. Over
medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the
water and repeat this process with fresh cold water two more times.
3. After the third boil, drain the orange slices, rinse them in cold water, and remove
any pulp that is still attached. In the saucepan, combine the orange slices, 3 cups of
the sugar, and the orange liqueur, and cook over low heat until the sugar is
dissolved (about 5 minutes), stirring constantly. Continue to cook over low heat for 1
1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it
cooks. Remove the saucepan from the heat and immediately begin the next step.
4. Place the remaining 3 cups sugar on a sheet of waxed paper. Roll spoonfuls of the
orange slices in the sugar, separating the slices to coat them completely. Transfer
the slices onto another sheet of waxed paper and let them air-dry (20 to 30
minutes).

In a tightly covered container, the peel will keep for 2 to 3 months in the
refrigerator.

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