Candied orange peel makes an attractive garnish for many desserts.

Alice Medrich
Source: EatingWell Magazine, January/February 2011
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler, remove zest from oranges in 1 1/2- to 2-inch-long pieces. Cut the pieces into very thin strips, about 1/8 inch wide. Cook in a small saucepan of boiling water for 5 minutes. Drain. Bring more water to a boil and cook the orange peel for another 5 minutes. Drain.

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  • Bring sugar and 1/4 cup water to a simmer in a small saucepan, stirring until the sugar dissolves. Add the orange peel, cover and simmer for 3 minutes. Transfer the syrup and peel to a bowl. Cover and chill overnight.

  • Using a slotted spoon, transfer the orange peel to paper towels to drain before using.

Tips

Make Ahead Tip: Cover and refrigerate, in the syrup, for up to 2 weeks.

Nutrition Facts

6.6 calories; proteing; carbohydrates 1.7g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 1g; fatg; saturated fatg; cholesterolmg; vitamin a iu 11.1IU; vitamin c 3.6mg 6% DV; folate 0.8mcg; calcium 4.3mg; ironmg; magnesium 0.6mg; potassium 5.6mg; sodium 0.1mg; thiaminmg; added sugar 1g.