Candied Orange Zest

Cooking Instructions

Using a citrus zester, stripper, or a vegetable peeler, remove the zest (the colored part of the rind with none of the bitter white pith) from the oranges. (Save the peeled oranges for another use.) If using a vegetable peeler, slice enough of the zest into long, narrow strips (see recipe introduction for appropriate sizes) to measure 1 cup.

In a saucepan, bring 3 cups water to a boil over medium-high heat. Add the orange zest, reduce the heat to achieve a simmer, and simmer, uncovered, for about 2 minutes if using thin strips or up to 10 minutes if using wider strips. Drain the orange zest, then spread on paper toweling. Use additional paper toweling to pat the zest dry.

Place a wire rack on a baking sheet and position alongside the stove top.

In a small saucepan, combine the sugar and orange juice and stir well. Place over medium heat and cook, without stirring, until the sugar melts. Add the orange zest, adjust the heat to maintain a simmer, and simmer uncovered, stirring frequently, until the zest is well glazed, about 2 minutes for thin strips or up to 15 minutes for wide strips. Using a slotted utensil, transfer the zest to the rack to drain. Set aside to cool completely.

Use immediately as directed in recipes, or transfer to a storage container, cover tightly, and refrigerate for up to several weeks.

Wine Pairing(s)

Testarossa 'Castello' Chardonnay

Rancho Zabaco 'Heritage Vines' Zinfandel

Chateau Huradin Cerons

Step Rd Sauvignon Blanc

Moon Mountain Chardonnay Sonoma

Chateau Bonnet Entre-Deux-Mers Blanc

Monkey Bay Sauvignon Blanc

Vieux Chateau Gaubert Sauvignon-Semillion

Esterlina Chardonnay

Chateau Ste. Michelle Chardonnay