Ingredients
Method
- Wash and dry the oranges. Cut off the tops and bottoms, score the peels into sections, and carefully remove them.
- Slice the peels into strips about 1/4 inch wide. Leave some white pith attached for a chewy texture.
- Place the strips in a saucepan and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain, then repeat twice with fresh water each time to reduce bitterness.
- Rinse the saucepan. Add 2 cups sugar and 2 cups water. Heat gently, stirring until the sugar dissolves.
- Add the blanched orange peels. Simmer gently for 45–60 minutes, stirring occasionally, until the peels are tender, glossy and translucent.
- Remove the peels with tongs or a slotted spoon. Arrange them in a single layer on a wire rack over a baking sheet. Let dry for 4–12 hours, until tacky but no longer wet.
- If desired, roll the partially dried strips in the additional sugar. Return them to the rack and let dry until the coating feels relatively dry.
- For chocolate-dipped peels, melt the dark chocolate gently. Dip one end of each strip into the chocolate and place on parchment paper. Let the chocolate set completely.
- Store in a clean, airtight container in a cool, dry place. For longer storage, refrigerate or freeze.
Notes
Drying time is 4 to 12 hours, so total time is about 5 to 13 hours. Do not toss the leftover syrup: it is wonderful in tea, cocktails or drizzled over yogurt.