Nutrition per serving may change if servings are adjusted.
½ cup sugar
¼ cup water
Using a vegetable peeler, remove zest from oranges in 1½- to 2-inch-long pieces. Cut the pieces into very thin strips, about ⅛ 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.
Bring sugar and ¼ 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.
Make Ahead Tip: Cover and refrigerate, in the syrup, for up to 2 weeks.
7 calories;0 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 11 IU vitamin A; 4 mg vitamin C; 4 mg calcium; 0 mg iron; 0 mg sodium; 6 mg potassium