Recipe: Candied Bittersweet Orange Peel

CANDIED BITTERSWEET ORANGE PEEL

3 large oranges (about 2 1/4 pounds)
3/4 cup water
2 tablespoons light corn syrup
2 3/4 cups sugar, divided use

Cut the peel on each orange into quarters, then remove peel in sections (or use the peel halves from juiced oranges). Slice peel into 1/4-inch-wide slices. You should have about 4 cups.

Place orange peels in a medium-size nonaluminum saucepan with enough water to cover. Bring to boiling and cook, covered, for 15 minutes. Drain the peels in a colander.

Boil water, syrup and 2 cups sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally, 35 to 55 minutes, until translucent and tender.

Remove peels with slotted spoon to large rack placed over baking pan. Let drain 5 minutes. Separate peels. Dry until tacky, about 1 hour.

Place the remaining 3/4 cup sugar in a large bowl. Add the peels and toss until they are evenly coated with the sugar.

Transfer sugar-coated peels to racks to air-dry, about 2 hours.

Store peels in an airtight container for up to 1 month (or bag and freeze).

Makes 4 1/2 cups
From: Recipelink.com
Source: Magazine recipe clipping: Beth Hensperger, Family Circle magazine, December 19, 1989