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Candied Orange Peel
(from Melinda Lee)

These thin strips of orange peel marinated in Grand Marnier are delicious nibbles on their own, served with after-dinner coffee and chocolates — but they are even more often used to garnish baked goods, or in a recipe for cookies or sweet breads or cakes. A pretty jar of candied peels makes a lovely hostess gift, as well.

MAKES 4 DOZEN PIECES OF CANDIED PEELS

Cut the oranges into eight sections and remove the pulp from the peel. Using a sharp paring knife, cut away as much of the white pith as possible from the peel (the pith is bitter-tasting), and cut the remaining pieces of peel in half, lengthwise.

Place the orange peels and half of one of the lemons in a large saucepan. Add water to cover, bring to a boil, and boil for 15 seconds. Drain, rinse under cold water, and drain again. Discard the lemon half.
Repeat this process two more times, each time covering the peel strips with fresh water and adding another lemon half.

Combine the 3 cups water and the sugar in a saucepan, and cook over medium heat until the sugar has dissolved. Add the peel pieces and the remaining lemon half. Bring to a gentle boil and cook for 15 minutes.

Remove the pan from the heat and add the Grand Marnier. Leave the peels in the liquid, loosely covered, for at least 12 hours.

Remove the peels from the liquid, and set them on paper towels to drain. Roll them in the sugar, pressing it into the pieces of peel. Allow them to dry out slightly before serving. Store the peels in an airtight jar.

Variations

Make candied lemon peel using this same method, eliminating the addition of Grand Marnier.

Either simply roll the drained peel (after the final cooking and soaking) in sugar — or add limoncello or other lemon-flavored liqueur to the soaking water in place of the Grand Marnier, and proceed with the sugar rolling as directed.

 

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