1. Candied Orange Peel
After making that lovely Orange and Coconut Crisp yesterday, I had a whole
stack of orange peels left and I thought it would be a real shame to waste them!
I had always wanted to make candied orange peel, but for one reason or
another I'd never done it. My sister used to make it for my father for Christmas.
He really loved it.

2. I know you can pay a real fortune for candied peel when you go to buy it in the
shops. I found this gourmet food recipe for it online and decided to go for it.

3. My goodness but it made alot . . . and I really mean a LOT! I now have candied
orange peel up the kazooey! But that's ok, coz we rather really like it!

4. You can always dip it in chocolate if you want as well. Dark chocolate is really
tasty. Orange and chocolate are such a delicious combination . . . it hasn't done
Terry's any harm! (Just whack it!)

5. You also have the added bonus of having several cups of orange syrup at the end
of the process that you can use to make tasty drinks with. I am thinking that it
might be rather nice stirred into hot chocolate, or iced drinks.

6. It might even be nice on french toast . . . hmmm . . . coconut milk french toast
with an orange syrup. Now THAT sounds delish!
Mmm . . . makes a nice fat free snack, this does. I am in love.

7. *Candied Orange Peel*
Makes a lot
Bitter and sweet at the same time. Not that hard to make!
INGREDIENTS
 6 thick skinned navel oranges
 900g of sugar (4 1/2 cups)
 375ml of water (1 1/2 cups)
 extra sugar for dredging

8. PREPARATION INSTRUCTIONS
Cut the tops and bottoms from the oranges and score the oranges into quarters.
Cut only into the peel, and not into the fruit. Peel the skin and white pith off of
the oranges in large pieces, reserving the actual flesh for something else. Cut the
peels into strips about 1/4 inch wide. Place into a saucepan and cover with cold
water. Bring to the boil then drain. Repeat this twice more, using fresh water each
time. This helps to mellow out the bitterness.
Take a clean saucepan and place the sugar and water into it. Bring to a simmer
and then simmer for about 10 minutes. Add the peels and continue to simmer for
another 45 minutes until translucent. Do not stir as this will cause crystals to
form. If you need to you can gently swirl the pan to move the peels around. Once
translucent, drain the peels well, reserving the syrup, which can be used for other
things such as flavouring drinks etc. Dredge the orange peels in sugar and place
on wire rack to dry overnight. Stire in an airtight container.
Source: http://theenglishkitchen.blogspot.ca/2011/02/candied-orange-peel.html