Candied orange peels are appetizing and tantalizing treats typical of the Christmas season, and are an imaginative way to recycle orange peels. Always make sure that they are untreated citrus fruits whose peel is totally edible.

Candied orange peels represent the pinnacle of Sicilian confectionery, managing to preserve within them the flavor, juice and fragrance of seasonal citrus fruits; all that is needed to prepare them is oranges, water and sugar.

Candied orange peels are delicious and fragrant, releasing a fantastic fragrant aroma on the palate and are perfect for eating au naturel after meals, to give that extra touch of flavor to your desserts or to serve as an accompaniment to panettone.

Because of their high shelf life, they can be stored in glass jars and small bags ready to be given as gifts.I assure you that they are sure to be appreciated, thus wowing friends and relatives, and also satisfying the palates of the little ones, who are sure to gobble them up.

INGREDIENTS for 2 cans of 250g

• Whole, untreated, thick-skinned oranges 1 kg
• 600g granulated sugar
• 1l water
  
  

  PROCEDURE

Cut the oranges into segments and remove the pulp; then, trying to follow the direction of the segments, create strips of about half an inch. After obtaining the peels, boil them in a saucepan with water for 5 minutes, drain them, let them cool in a bowl with ice, and place them in an oven dish.

In a small saucepan, boil the water with the sugar to make a syrup, at which point add the previously boiled zest.

The peels in the syrup should simmer for at least two hours on low heat, and then cover the pot with pitted cling film. Let it sit overnight and repeat the same operation the next day.

Place the zests along with the syrup in previously sterilized glass jars, close them and soak them halfway in boiling water for about 20-40 minutes. Let the jars cool and, only then, will your candied zest be ready to be enjoyed!

DARK CHOCOLATE VARIANT

Candied orange peels and chocolate create a tasty treat, a perfect combination of flavors often used in pastries.

For the creation of chocolate candied orange peels, the procedure is always the same, the only variation being to dry the peels lying on a sheet of baking paper, then dip them in sugar and dip them in melted chocolate. Once cooled they can be served-they will be delicious!