Sugared Orange Peel

Printemps 2010
food and drink

BY: Marilyn Bentz-Crowley

Using a vegetable peeler, remove coloured part of peel from 1 large orange. Cut into long, very thin strips. Stir ¾ cup (175 mL) each of granulated sugar and water in small saucepan over medium heat until sugar dissolves. Bring to a boil; reduce heat and bubble gently for 2 minutes. Add peel; simmer 15 minutes. Meanwhile, place ¼ cup (50 mL) granulated sugar into a small bowl. Use a slotted spoon to remove peel from syrup, drain and separate the strips, place onto waxed or parchment paper. Then roll a few strips at a time in sugar until coated. Let dry at room temperature for a few hours. Store for months in a tightly sealed container in freezer.