Christmas Candies

 Candied Orange Peel 

1. Wash the oranges thoroughly. Cut the top and bottom o, then score the orange peel vertically into four quarters. Be sure to only cut through the peel and pith, but leave the orange intact. Carefully remove the peel from the orange, then cut into ¼ inch strips. 

2. Place orange strips in a sauce pot, cover with water and bring to a boil. Reduce heat to a hard simmer for 10 minutes, then drain and rinse the peel in cold water.  Repeat this process three times – this will remove the bitterness from the peels. 

3. Begin the simple syrup by placing two cups of sugar and two cups of water in a sauce pot.  Heat on medium, stirring constantly until all of the sugar is dissolved.  

4. Add the peel to the syrup and bring to boil. Reduce heat to a medium simmer and cook until the peels are soft and start to look translucent. When they are ready the pith almost looks pale green.  Do not stir during this phase or the syrup may start to form crystals. If you absolutely have to stir it, pick up the whole pot and swirl it instead. 

5. Remove from heat and leave the peel in the syrup to cool. Once cooled, remove the peels with a slotted spoon and place on baking rack to dry overnight. Save the remaining simple syrup

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