Easy Candied Orange Peel

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Easy Candied Orange Peel
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  • 📰 epicurious
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The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful.

Couldn't have been better! What a great recipe! I will say I had really good large navel oranges to start with. I'm making this recipe again right now. This time I will save the simple syrup for my cosmos! ha ha!I like this recipe, not as involved as the Martha Stewart recipe I'd used before. But I did add the 1 TBsp grenadine, it gives a lovely orange color to the peel. Readers' suggestion of using a bit of orange extract is good too.

We’ll see if that adds back any loss of flavor from boiling. I understand it’s necessary to remove the bitterness but I’m afraid I’m loosing good orange flavor right along with it. I’ll repost once I’ve tasted the final product.I added two Chai tea bags to the simple syrup while cooking the peels. The spices added an awesome flavor. I have been using the leftover simple syrup on and in so many other dishes.I used this with clementines rather than oranges as we had a surpluss of clementines.

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