Candied Orange Peel

Candied Orange Peel is an excellent drink garnish--though it takes more time to create than almost anything else we make for the bar.
 We garnish Blood and Flowers and El Presidente with it.

Candied Orange Peel

4 oranges

boiling water

1 cup sugar

1 cup water

1/2 cup sugar

Peel oranges with vegetable peeler

Blanch twice in boiling water

Combine sugar and water over medium heat, bring to a slow boil. Add blanched orange peel. Cook 45-75 minutes, until syrup thickens, and syrup reaches 234 degrees or attains the "soft ball" stage.

Drain peels, reserving orange syrup for another use.

Toss peels in sugar, pressing flat as necessary.

Notes: 

• We like peels taken as one strip, from pole to pole, of the orange. They are less likely to curl when cooked, and make a better garnish.
• Don't skimp on blanching the peels, or they'll be bitter.
• It takes practice to cook the orange peels to the right stage They shouldn't discolor, but need to be cooked long enough that when cooled, they are crispy. A candy thermometer or practice are your best bets. 
• We add the orange syrup to a fruit compote served at brunch--don't throw it out, it is very flavorful.