candied orange peel

While this recipe takes a while to put together, much of the time spent is unattended. In most other recipes, the syrup used for the cooking process is simply granulated sugar and water. This recipe combines Lyle's Golden Syrup, Grand Marnier liqueur, bay leaves and cloves as well as the orange juice squeezed from the oranges. The mixture makes a delicious syrup which I don't like to discard, but I can't think of another use for it. Can you? If so, contact me and let me know. Lyle's Golden Syrup can be found online although many supermarkets now stock it.

Candied Orange Peel

Makes about 48 pieces

3 large navel oranges
3 3/4 cups granulated sugar, divided
1/4 cup Lyle's Golden Syrup
2 1/2 cups water
1/4 cup Grand Marnier liqueur
2 bay leaves
2 cloves

1. Working with 1 orange at a time, slice the ends off the fruit, just enough to expose the flesh. Set the orange on one of the cut ends; score the orange lengthwise into quarters. Remove each quarter (including the white pith) in 1 piece. Cut each quarter lengthwise into strips, about 1/2-inch-wide. There should be about 4 strips per quarter. Repeat with the remaining 2 oranges.

2. Squeeze the juice (a messy job) out of the peeled oranges. You will have about 1/3 cup.

3. Put the peels in a heavy, medium-large pan (about 4 1/2 quarts) filled 3/4 full of cold water and bring it to a boil over high heat. Drain. Return the peels to the same pan with fresh cold water and bring to a boil again. Drain.

4. Combine 2 3/4 cups of the sugar, the golden syrup, water, Grand Marnier, bay leaves, cloves and orange juice in the same pan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the peels and return to the boil. Reduce the heat to a simmer, and cook, until the peels become soft and slightly translucent and the syrup has thickened a bit, about 1 hour. Let the orange peels cool in the syrup.

5. Place the peels in a single layer onto a cooling rack set over a rimmed baking pan and let them dry until they feel tacky to the touch, 1 to 2 hours. Discard the syrup or use for another purpose.

6. Put the remaining 1 cup of sugar in a medium bowl and roll the peels, a few pieces at a time, in the sugar. Lift the peels from the sugar and transfer them to a clean cooling rack. Let stand for about 24 hours, until they are dry.

STORAGE: The peels can stay at room temperature, uncovered, for a few days, or freeze them in a zip-top quart-size storage bag for up to 1 year.