Honey Candied Orange Peels
Instructions:
- Place parchment paper on a baking sheet and set aside.
- Fill a medium saucepan with water and bring to a boil.
- Peel the oranges by slicing the sides off, and then scoring the skin to easily remove it in larger pieces. Be careful when removing the skin so you can have nice long pieces of orange peels.
- Place the orange peels into the saucepan and boil for 8 minutes. Then remove the orange peels with a large spoon, keeping the water in the saucepan.
- Use a paring knife to remove the skin from the orange peel. You should be able to see no white stuff on the orange peel.
- Then cut the peels into ¼ inch strips.
- Bring the water back to a boil and continue boiling for another 8–10 minutes. Then drain using a strainer and set aside.
- In the sauce pan, combine 1 cup of manuka honey with 1 cup of water on high heat.
- After a few minutes, the mixture should begin to boil and bubble. Reduce the heat to medium and continue cooking for a few more minutes. Then lower the heat to low and simmer until a syrup forms. The syrup should be sticky and not watery.
- Next, add in the orange peels and simmer on low heat for 30-40 minutes, while stirring periodically so the syrup or orange peels doesn’t burn. Once the oranges are translucent it’s time to remove them.
- Place the orange peels on the parchment paper and let them dry overnight. Keep the remaining honey orange syrup for cocktails or to use as jam.
- Then enjoy!
An option but recommended step is to dip the candied orange peels in chocolate. Melt PRI Raspberry Manuka Honey Chocolate Patties in a double boiler and dip the end of each orange peel into the chocolate. Then let the chocolate sit in the fridge and enjoy the raspberry orange honey combo!
Store in an airtight container in the fridge.