Candied Orange Zest
Photo: Thomas J. Story
These jewel-like citrus curls are delicious on their own and add flair to desserts such as Medrich's Corn Flour and Orange Blossom Chiffon Cake.
How to Make It
Step 1
1
Bring a small saucepan of water to boil. Meanwhile, using a channel (cocktail) zester, zest oranges to make long, curly strips of zest; or, using a vegetable peeler, cut wide strips of zest and then use a knife to slice into 1/4-in. strips. Boil zest 5 minutes. Drain; repeat. Set blanched zest aside.
Step 2
2
Put sugar and 1/4 cup water in pan and bring to a simmer over medium heat, stirring until sugar dissolves. Add blanched orange zest, cover, and simmer 3 minutes.
Step 3
3
Transfer zest and syrup to a small jar, let cool, then chill overnight.
Step 4
4
Drain zest on paper towels before using.
Step 5
5
Make ahead: Keeps at least 2 months, chilled.
Ingredients
2 large or 3 small firm, bright oranges
1/2 cup sugar
Directions
Step 1
1
Bring a small saucepan of water to boil. Meanwhile, using a channel (cocktail) zester, zest oranges to make long, curly strips of zest; or, using a vegetable peeler, cut wide strips of zest and then use a knife to slice into 1/4-in. strips. Boil zest 5 minutes. Drain; repeat. Set blanched zest aside.
Step 2
2
Put sugar and 1/4 cup water in pan and bring to a simmer over medium heat, stirring until sugar dissolves. Add blanched orange zest, cover, and simmer 3 minutes.
Step 3
3
Transfer zest and syrup to a small jar, let cool, then chill overnight.
Step 4
4
Drain zest on paper towels before using.
Step 5
5
Make ahead: Keeps at least 2 months, chilled.
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