Rosemary Candied Orange Peel

Ingredients

• 6 thick-skinned oranges, like navels
• 4 ½ cups sugar
• Leaves of 1 rosemary branch

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    400 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 103 grams carbohydrates; 2 grams dietary fiber; 100 grams sugars; 1 gram protein; 1 milligram sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1.5 pounds

Preparation

1. Quarter the oranges, discarding any woody stems, then peel the sections. Save the fruit for another use. (Or halve the oranges and juice them.) In a large saucepan, cover the peels with water and bring to a boil. Reduce the heat and keep at a low boil for 10 minutes, stirring several times. Drain into a colander. Repeat.
2. In the empty pan, stir 4 cups sugar into 2 cups water. Tie the rosemary leaves in a piece of cheesecloth and add to the pan. Set over medium heat.
3. Slice the blanched orange peels into .25 inch-wide strips. (If you juiced the oranges, first scrape away any remaining pulp and membrane with a spoon.) Add to the pan.
4. Stir the syrup, and when it begins to boil, reduce the heat to very low. Simmer quite gently for 45 minutes, stirring once or twice.
5. Set 2 or 3 racks over wax paper. With a slotted spoon, transfer the orange peels to the racks, side by side, with a little space between them. Dry overnight. (Strain the syrup through a fine sieve and keep it in the refrigerator for sweetening punches, cocktails or tea; for macerating fresh fruit; or for soaking poundcakes.)
6. The next day, toss the orange peels with the remaining .5 cup sugar. Serve them with chocolate or dates; dip them in melted dark chocolate; or use them in cakes, ice cream or other desserts. The candied orange peels will keep, refrigerated in an airtight container, for several months