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Candied Citrus Peels
Candied Citrus Peels are a creatively tasty way to use the peels from your navel oranges. They also make a wonderful holiday-season treat. You can also use this recipe with any other citrus fruit, like Rio Star Grapefruit or lemons, to make an assortment of Candied Citrus Peels.
Candied Citrus Peels
4 oranges
2 1/2 cups sugar (plus more for coating)
4 1/4 cups water
Cut the oranges into four sections and carefully peel the skin off of each section. With a sharp knife, remove the white pith from the inside of the skins. Slice peels into 1/2-inch thick sections. Combine water and sugar in a saucepan and place over medium heat, stirring to dissolve sugar. Bring to a boil and cook for 5 minutes. Add the peels and turn heat to low. Simmer until the sugar mixture has reduced to about 1/4 of its original volume (about 2 hours). Remove from heat and cool. Strain the sugar mixture from the peels. Preheat oven to 200 degrees F. Place some sugar in a shallow dish and coat the peels in sugar, setting peels on a parchment-lined baking sheet. Put peels in the oven to dry (about 1 hour). Check peels every 20 minutes to ensure they do not burn or cook. The peels can also be dried by leaving them out on a drying rack overnight instead of using the oven. Once dry, scrape off any excess sugar clumps. Store in an airtight container.
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