Preserving: Candied Citrus Peel 06 by Recipe Cottage

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	Candied Citrus Peel 06

		Candied Orange Peel 8 large Navel (thick-skinned) oranges 3 cups sugar Cut a thin slice off each end of each orange. With a sharp knife, make 4 vertical cuts through the peel to score it. Pull off the peel. Save the fruit for another use. Cut the peel into 1/4-inch strips. Stir the sugar into 3 cups of water in a 10 inch skillet or heavy shallow pan over medium heat. When the sugar is completely dissolved, add the orange peel. Continue cooking, uncovered, until the peel is translucent and the syrup begins to foam, about 30 minutes. Do NOT cook until all the syrup has evaporated. Remove from the heat and cool to room temperature. Pour into a jar or covered bowl, making sure all the peel is submerged, and store in the refrigerator. Line baking sheet with wax paper. Sprinkle 1 cup of superfine sugar into a shallow bowl. Drain excess syrup from each strip and then roll it through the sugar, coating all surfaces. Place on the prepared baking sheet and allow to dry at room temperature overnight. Store in an airtight tin for 1 month before using. Note that you can use this with grapefruit peels and can also dip the finished orange peel in melted chocolate (before you roll in superfine sugar).