Recipe by Sarah Karnasiewicz
Start to Finish: 1 hour, 30 minutes (plus 1 day for drying)
Servings: Makes about 3 cups
- 3 large navel oranges (about 8 oz. each, preferably organic)
- 4 cups sugar
1. Set a wire rack inside a rimmed baking sheet. Bring a medium saucepan of water to a boil.
2. Using a sharp knife, cut the tops and bottoms from the oranges. Working in large vertical sections, cut off the peel, including most of the white pith. Cut the pieces of orange peel lengthwise into 1/8-inch-wide strips. Add the strips to the boiling water. Cook, stirring often, for 10 minutes. Drain the orange peel.
3. In the same saucepan, bring 3 cups sugar and 2 1/2 cups water to a simmer over medium-high heat, stirring until the sugar dissolves. Add the orange peel to the sugar syrup. Reduce heat to medium-low and simmer until the peel is soft and glossy, about 40 minutes.
4. Using a slotted spoon, transfer the orange peel to the wire rack to drain, spacing the strips apart. Let cool until tacky, about 10 minutes.
5. Place the remaining 1 cup sugar in a medium bowl. Add the orange peel and toss until coated. Return the orange peel to the rack, spacing the strips apart to prevent them from sticking together. Let the orange peel stand at room temperature until dry, about 1 to 1 1/2 days.
Up To 2 Weeks Ahead: Make the Candied Orange Peel. Store in an airtight container in a cool, dry place.
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