CANDIED ORANGE PEEL

Serves: 12

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CANDIED ORANGE PEEL

Ready in: 3 HourTotal time: 3 Hour

I use Candied Orange Peel in my Apple Crisp, in Chocolate Chip Cookies, in Cake Batter, in Oatmeal Cookies, to decorate fancy cakes, cupcakes, and desserts, and in Marmalade. What do you use it for?

Ingredients

• 1 1/2 cups sugar
• 3 cups water
• peel from six navel oranges
• orange-flavored liqueur

Instructions

1. Place the sugar and water in a medium saucepan and cook over low heat until the sugar is melted. Remove the peel from the oranges in quarters and scrape some of the pith out with a spoon. Add the peel to the sugar syrup and simmer gently until the peel is translucent. Remove the orange peel and place it in a glass jar. Let the syrup cool, then pour over the peel. Add enough orange-flavored liqueur to cover. Store in the fridge.
2. To dry and candy the peel, remove the pieces from the syrup and pat dry. Cut into strips, then roll in granulated sugar. Place the sugared strips on a silpat or parchment paper-lined baking sheet. Dry the orange peel strips in a 250°F until dry and candied.
3. To gild the lily, dip the pieces halfway in dark chocolate.

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