Candied Orange Peels

Name: Candied Orange Peels
Yield: makes 60 to 70 candied peels, each 2 to 3 inches long
Ingredients: 6 small or 5 medium blemish-free, thick-skinned oranges, preferably California navels; 1 2/3 cups plus 1/4 cup sugar; 3/4 cup plus 2 tablespoons water

December 14, 2011

These sweetmeats are not traditional New Year fare, but since navel oranges are at their peak in California during Tet, the peels have found a place in my annual candy-making production. I use blemish-free organic oranges because the peel is what matters in this recipe. (Scrub the oranges well if they have a waxy coating.) The pith is included, but all the bitterness is removed in the candying process. For a touch of decadence, dip the peels in melted dark chocolate.

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