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National Candied Orange Peel Day is May 4. Until last week I didn’t know Candied Orange Peels were a thing, much less a thing that merits its own day! But that’s the magic of the Internet for you. Now that I’m a veteran Candied Orange Peel maker, I slip the subject into every conversation--most recently with the bagger at the grocery store. “I know I bought a lot of oranges but I’m making more Candied Orange Peels!” If the conversation continued, I’d explain that I like the waste-not-want-not aspect of this delicacy. And it only calls for three ingredients which you probably have on hand.

Rustle up:

• Three oranges


• ¾ cup sugar


• 1-1/2 cups water

Directions

• Cut the ends off of the oranges


• Score the skin and peel. Then cut into strips.


• Put the peels in a saucepan and cover with cold water.


• Boil the water and drain. Repeat this process two more times. It banishes the bitterness. (I know what you’re thinking: I wish that would work on people that’s cool.)

• Remove orange peels from pan


• Whisk together 1-1/2 cup of water and sugar


• Bring to a simmer for 8 minutes, then add the peels


• Simmer the peels for 45 minutes. I simmered mine for 35 minutes since I didn’t want my son to be the last one picked up from baseball practice again they looked done. Nice and translucent.


• Spread peels on a cookie sheet, sprinkle with more sugar if you like and let them dry for about 4 hours


• Save the remaining syrup to eat like soup when no one’s watching sweeten tea.

Orange you proud of yourself? Here are some ideas how to use them:

• Add to bread or cookie batter


• Garnish desserts


• Dip in dark chocolate


• Just eat plain

Enjoy!

Your Foodie Friend Tara