The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful. This easy recipe produces candied orange peels that are aromatic and downright jewel-like in appearance. They’re also surprisingly versatile: You can fold these candied peels into florentines, sprinkle a few over chocolate pudding or ice cream, or perch one on a co*cktail for a fancy garnish.
The process of blanching the peels might seem like overkill, but it’s necessary to diminish the bitterness of the pith—the white, spongy portion under the peel—and to give the final product an appealingly soft and chewy texture. (Generally, candied peels from navel oranges are only blanched once, while grapefruit or lemon peel is often blanched two times.) Tossing the softened peels in granulated sugar adds a lovely crunch, and helps preserve the peels. This candied orange peel recipe makes a fragrant simple syrup as a by-product—don’t discard it! The sugar syrup is fantastic in iced coffee or tea, or it makes a top-notch old-fashioned.
An important thing to note: The candied peels need a day or two to dry, so making candied orange peel is not a last-minute endeavor. However, most of the time this recipe takes is hands-off. Once they’re dried, the candied citrus peels will keep up to two months in the freezer, so they’re the perfect DIY gift. Take your cues from fancy French bakeries, where they’re often sold dipped in dark chocolate and packaged in a little box.
