Easy Candied Orange Peel
The technique of candying fruit originated as a food preservation method; it stuck around because it's delightful. Try this easy candied orange peel recipe.
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Ingredients
Method
Using a sharp paring knife, slice off tops and bottoms from 2 large oranges; discard. Score peels vertically into quarters, then remove peels with white pith attached; save flesh for another use. Slice peels lengthwise into ¼"-wide strips.
Cook peels in a large pot of boiling water 15 minutes; drain, rinse, then drain again.
Bring 3 cups sugar and 3 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Add peels, reduce heat, and simmer until very soft, 40–45 minutes; drain.
Toss peels with remaining 1 cup sugar on a rimmed baking sheet to coat. Transfer peels to a large sheet of foil and let sit until dry, 1–2 days. Do Ahead: Orange peels can be candied 1 month ahead. Store airtight at room temperature, or freeze up to 2 months.