Candied Orange Peel
- 8 cup water
- 3 large naval oranges
- 2.5 cup granulated sugar
- 0.5 tsp kosher salt
- 1 colander
- 1 medium saucepan
- 1 vegetable peeler or paring knife
- 1 saucepan
Place a colander in the sink. Bring 2 cups of the water to a boil in a medium saucepan over high heat.
Meanwhile, trim the top and bottom ends of 3 large naval oranges. Use a vegetable peeler or paring knife to peel 1 inch wide strips of zest from the oranges, going from top to bottom and making sure the strips have a thin layer of white pith (this will prevent the strips from curling too much later). Use a knife to cut the zest strips lengthwise into thinner 1/4 inch strips. Add the strips to the saucepan (it’s okay if the water isn't not boiling yet).
Once the water is boiling, boil the orange peels for 30 seconds. Drain in the colander. Return the peels to the saucepan and add 2 cups of the water. Bring to a boil over high heat. Boil for 30 seconds and drain again. Repeat one more time for a total of 3 blanches.
Return the peels to the saucepan. Add the remaining 2 cups water, 1 1/2 cups of the granulated sugar, and 1/2 teaspoon kosher salt. Stir to combine and bring to a simmer over high heat. Reduce the heat to medium low and simmer until the peels are translucent and the syrup is thickened, 20 to 25 minutes. Meanwhile, line a baking sheet with parchment paper and place a wire rack on top.
Turn off the heat. Let the peels rest in the syrup for 5 minutes. Use tongs or chopsticks to transfer the peels onto the rack in a single layer, making sure they do not touch. Let dry on the rack for at least 6 hours to dehydrate and complete the candying process.
Place the remaining 1 cup granulated sugar in a shallow bowl. Working with a few at a time, toss the candied orange peels in the sugar until evenly coated all over.