Zests (colored part of peel only) of 4 large oranges
1 cup sugar
1/3 cup water
Preparation:
Remove zests with vegetable peeler and cut them into julienne strips less than 1/8 inch wide. Simmer zests in 1 quart of boiling water for 6 minutes. Drain and rinse in cold water. Set aside.
Bring sugar and water to a simmer in a 6-cup saucepan. Place lid on pan for a couple minutes to let sugar sweat down from the sides of the pan. Remove lid and cook to soft ball stage. Remove from heat and add zests. Let steep for an hour.
Serving Suggestion:
I enjoy these sprinkled on top of sliced oranges drizzled with Grand Marnier for a light dessert. Or use the candied peels for Orange Nut Bread.
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