From the page: The whole orange has a purpose
Idea 1
Candied peels
Candying fruit in sugar syrup is a centuries-old preservation technique that was born before refrigerators: sugar draws the water out of the food and creates an environment where microorganisms cannot survive. With orange peels, the result is a confectioner's sweet that lasted for months in grandma's kitchen jars.
What you need
- Peels from 4 to 6 well-washed oranges (with the white part)
- Sugar (about 3 cups)
- Water
- A saucepan
- Extra granulated sugar for coating
How to make it
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1
Cut the peels into strips and boil them in water for 10 minutes; this softens the peel and removes the bitterness from the essential oil. Drain and repeat the boiling once more with fresh water.
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2
Make a thick syrup with 2 cups of sugar and 1 of water, stirring until dissolved, because the sugar is what will preserve and sweeten the strips.
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3
Add the peels to the syrup and cook over low heat for 30 to 40 minutes, until they become translucent — a sign that the sugar has taken the place of the water.
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4
Drain well and let them dry a little on a rack or cloth, so the final sugar coating sticks evenly.
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5
Roll the still-warm strips in granulated sugar, covering all sides.
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6
Let them air-dry for a few hours until they firm up.
Finishing touches
Store in a closed jar — they keep for weeks and make a charming gift. Chopped up, they sweeten cakes, and a strip alongside coffee makes all the difference.
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