Candied Orange Peel
Beautiful, aromatic, sweet and tart. Wonderful on it's own, dipped in dark chocolate, or as a vibrant addition to recipes.
Peel and slice-up the skin of 2 large *organic navel oranges.
Boil in water for 5 minutes, drain. (If you like your peel very bitter, avoid this step. If you like yours less bitter, repeat this once or twice.)
Combine in a pot:
3/4 c sugar
3/4 c water
1/4 c honey
Boil until sugar dissolves, then add peel.
Simmer until the liquid absorbs into the peels. (Your peels will be translucent and sticky.)
Remove candied peels, separate and place on cooling racks or any clean surface. At this point you can coat them in sugar if you like - I prefer them without it. When room temperature, store in a covered container.
* try to use organic oranges - a friend of mine who worked on a farm told me that they spray citrus fruit with lots of bad stuff.
(inspired by this recipe)