Knitty baker: Homemade Candied Orange Peel

For the Panettone next week, I decided make my own candied orange peel. I've been curious about it but so far have been too lazy to make it. I figured now is as good a time as any.

There are a lot of recipes out there and most of them have similar instructions. The only big variance is the sugar amount. I finally settled on a recipe from BrightEyedBaker. I'm not familiar with this website but I like that she has the least amount of sugar compared to some others. Even with the smaller sugar amount, I still reduced it by 1/4 cup. I also like that her recipe comes with really good step by step photo instructions.

This turned out pretty easy and now I wondered why it took me this long to try. I'm already planning on making this again and use chocolate next time. Doesn't chocolate-dipped orange peel sound good?

Instructions:

1. Wash 3 navel oranges.

2. With a sharp knife, cut a bit into the oranges from top to bottom, along 4 different sides. I don't know how to describe this process in words so hopefully the below shot gives you an idea. Then I use my fingers to pry into the sections and peel them off.

3. Do the same with the other 2 oranges.

4. Peel the white pith from the skin. I laid each section flat on the cutting board and hold it down with my left hand. Then with my right hand (as I'm right-handed), hold the knife parallel to the cutting board and carefully peel the pith off.

5. Slice the peel into thin strips.

6. Cover with water and bring it to a boil. Repeat the process 2 more times (3 times total). I'm not sure what this step is for - maybe to soften them and get rid of any bitterness from leftover pith?

7. Mix 1 1/4 cup of sugar with 3/4 cup of water and bring to a simmer. Continue simmering until the sugar has dissolved. This will take about 10 minutes. Then add the orange peel. Bring to a boil then lower to a simmer and cook for 1 hour. Do not stir through this process to avoid crystallization.