Here's a recipe for orange peel bread and some recipes for candied orange peel. My sister makes candied orange peel and it is YUMMY!

Happy peeling!

ORANGE PEEL BREAD
Rind of 3-4 oranges (1 c.)
1 3/4 c. water
1 tsp. baking soda
2 tbsp. shortening
2 c. sugar (divided)
2 eggs
1 c. chopped pecans
3 1/4 c. flour (divided)
1/2 tsp. salt
1 c. milk
3 tsp. baking powder
1 tbsp. concentrated orange juice, or
use the juice of the oranges in
place of some of the milk
1. Cut rind in strips. Boil in 1 cup water and 1 teaspoon soda for 5 minutes. Cool. Remove white membrane with a spoon, then cook with 3/4 cup water and 1 cup sugar until soft and syrupy. Set aside. 2. Cream 1 cup sugar, shortening and then the eggs. 3. Dredge pecans in 1/4 cup flour. 4. Sift 3 cups flour, baking powder and salt together. 5. Add flour to egg mixture alternately with milk (and orange juice). 6. Pour in hot orange peel and syrup. Mix well. 7. Add pecans and mix. 8. Put into 2 loaf pans (greased). Bake 350 degrees, 50 minutes. Best when aged several days.

CANDIED ORANGE PEEL
1 1/2 c. sugar
3/4 c. water
Peel from 4 med. size oranges
Remove peel in quarters. Cover with cold water. Bring slowly to boiling point. Boil until tender. Drain. Cut into strips with scissors. Make syrup of sugar and water. (Water in which peel was cooked may be used if a stronger flavor is desired.) Add the orange peel to the syrup. Cook until syrup is nearly all absorbed. Lift peel out of syrup. Drain and roll each piece in granulated sugar. Yields about 3 1/2 cups. NOTE: If you boil the peel about 10 minutes and then drain and cover with fresh water to finish cooking you will not have as strong a flavor. Grapefruit or lemon peel may also be used.

CANDIED ORANGE PEEL
4 c. long thin orange peel strips,
about 3 lg. oranges
Water
1/2 c. light corn syrup
Sugar
1 (3 oz.) pkg. orange-flavored gelatin
In 5-quart saucepan over high heat, heat peel and 8 cups hot water to boiling; boil 15 minutes. Drain peel in colander and rinse. With 8 more cups of hot water, boil peel 15 minutes again; drain. In same saucepan over high heat, heat corn syrup, 1 3/4 cup sugar and 1 1/2 cups water until boiling and sugar is dissolved, stirring frequently. Stir in peel. Reduce heat to medium-low; cook until most of syrup has been absorbed, about 40 minutes, stirring. Remove from heat; gently stir in gelatin until gelatin is dissolved; cool 10 minutes. (Mixture will be thick and sticky.) Onto waxed paper, place 1 cup sugar. Lightly roll pieces of peel, a few at a time, in sugar, adding more sugar if necessary.

CANDIED ORANGE PEEL
3 navel oranges
1/4 c. water
1/4 c. sugar
1 tbsp. corn syrup
Semi - sweet or bittersweet chocolate
Peel oranges, slice peel into lengthwise sections. Cover with water, bring to boil. Simmer for 20 minutes. Drain. Repeat process. Drain. Remove white part from peel then cut into 1 inch strips. Combine water, sugar and corn syrup. Cook peel in syrup slowly until transparent. Allow to dry on waxed paper. Melt chocolate over warm water. Do not allow water to get into chocolate. Dip pieces of peel in chocolate. Remove. Allow to dry.

CANDIED ORANGE PEEL
1/2 lb. orange peel
1 c. sugar
1/4 c. light corn syrup
1/2 c. water
Pinch ground ginger
Vegetable shortening
With a small paring knife, strip the white membrane from peel and discard. Cut cleaned peel into thin 1 inch strips and set aside. Combine sugar, corn syrup, water and ginger in a small saucepan. Bring mixture to a boil and cook until it reaches 290 degrees on candy thermometer. Drop strips of peel into syrup and cook 10 minutes (or until skin is slightly transparent). While peel is cooking, rub 2 cookie sheets with shortening. Drop pieces of peel on sheets. Allow to cool and dry. Store in covered glass jar, and keep in a dry place.