Candied Orange Peel
Adapted from Canal House Cooking, Volume No. 3
From my experience, most candied orange peel is sticky, too sweet and somewhat weird tasting. This recipe is the opposite—sublime. You will find yourself mincing small pieces of peel and adding it to yogurt, ice cream, hot cereal, buttered toast—anything that would benefit from the refreshing bite of citrus.
- 3 oranges (navel works well)
- 2 1/2 cups sugar
- 1 vanilla bean or 1 tsp. vanilla extract
- Small bunch of fresh rosemary
- With a very sharp paring knife, slice the rind away from the oranges as widely as possible. You will want fat slices. Carefully remove all the pith so that you have only the rind left.
- Put the peels into a heavy, medium saucepan covered with cold water.
- Bring to a boil and drain. Repeat with fresh water.
- Put 2 cups of sugar and 2 cups of water into the same pan.
- Add the peels, vanilla and rosemary, and bring to a boil.
- Reduce the heat and simmer uncovered for 1 hour until the liquid becomes thick syrup.
- Using tongs, remove the peels one at a time, and let dry until sticky on a cooling rack.
- Dredge the pieces in the remaining (1/2 cup) sugar. Store in an airtight container.
NOTE: To remove vanilla seeds from the bean, carefully cut bean in half lengthwise. With the tip of a knife, remove the seeds. They will clump together and are a bit sticky.