although i don’t know the root of the tradition, every year, jason’s parents send us a box of fresh, delicious oranges from florida.
this is welcomed with absolute gratitude as winter in wisconsin tends to be quite fruitless, and having some fresh citrus feels like a luxury after pulling off layers of jackets and hats and heavy boots.
the oranges don’t typically last long in our house, whether they’re being eat straight up, muddled into old fashioneds, or made into dessert. the nice thing is that there is usually enough to cover all bases.
candied orange peels require almost no ingredients (the oranges, sugar, and water) and the workload is minimal. first, you cut the peels off the oranges.
slice them thin.
boil them in water to get the bitterness out. side note: please excuse my dirty stove, there’s been a lot of cooking happening in this kitchen.
then, you make some simple syrup, boil them in that, and strain out the remaining liquids.
then comes the waiting, during which the peels dry out a little.
and finally the rolling in sugar and eating by the handful.
if there wasn’t a major snow storm outside, i’d probably head to the grocery store and pick up some chocolate, melt it, and dip them in there. but alas, the roads aren’t plowed and i’ve had enough car adventures for the week (let’s just say i’m down $2000 and i don’t want to get locked in the car again – two totally unrelated incidents).
- 3 large oranges
- water
- 1 cup sugar, plus more for dusting
- 1 cup dark chocolate, melted (optional)
- Using a sharp knife, cut peels off of oranges, leaving about a ¼ inch of the pith intact.
- Eat the oranges.
- Cut the peels into ¼ inch pieces.
- Transfer peels to a large pot, cover with at least a ½ inch of cold water, and bring to a boil. Boil for 1-2 minutes. Discard water, and repeat this process 2 more times. This helps get rid of some of the bitterness of the peel.
- Once you've boiled the peels 3 times, remove them from the pot and discard the water. Add 1 cup of water and 1 cup of sugar to pot. Cook until sugar has dissolved, then add peels back in. Bring to a boil, reduce heat, and cook for about 15 minutes, stirring occasionally.
- Strain peels one last time and transfer them to a cookie sheet, strainer, or anything else so the extra sugar can drip off of them and they can dry out. The peels should be arranged so they are not touching, or they will stick together. Let peels dry for 4-8 hours. Feel free to sample while they are drying, but they will only get better with time.
- Once they are dry, you can roll them in a little extra granulated sugar. Or, if you're feeling ambitious you can also melt chocolate and dip the peels for extra luxury.
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