Name: Devine Candied Orange Peel
Prep: 10 minutes
Cook: 1 hour, 15 minutes
Total Prep: 1 hour, 25 minutes
3 large oranges
2 1/2 cups sugar
2 cups water + additional for blanching
1/4 cup bourbon
Remove orange peels in four equal segments, keeping the pith. Cut peels into strips 1/4 inch wide. Place in pot of boiling water and blanch for 15 minutes. Drain and rinse with water. Add fresh water, return to heat and boil once more. Drain and rinse again.
In a medium saucepan, boil 2 cups of water, bourbon, and 2 cups of sugar over medium heat. Stir occasionally. Once the syrup boils, add orange peels and bring to boil again. Allow to simmer for about 45 minutes or until the peels soften. Drain.
Using a baking sheet or large bowl, toss the orange peels in the remaining sugar. Remove coated orange peels from sugar and transfer to a baking sheet or cooling rack. Let stand for 1-2 days until dry.
Orange peels will keep for 2 months in an airtight container in the freezer.
Use for garnishes, decorations, or as a sweet treat.