I use the leftover peels from my Cointreau recipe after they have been sous vided in brandy.
- Peels from 10 large oranges
- 6 cups of sugar plus more to sprinkle over the finished product
- 3 cups of water
- Peel the oranges with a vegetable peeler.
- Try to remove very little of the white pith below the orange part of the peel.
- Add the water and sugar to a large pan.
- Heat the water to boiling, stirring constantly.
- The sugar will dissolve into the water as soon as it starts to boil.
- Reduce the heat to a simmer and simmer for 2 – 4 hours, stirring occasionally.
- When the peels become almost translucent and the sugar water begins to foam, remove the peels from the mixture with tongs so the bulk of the syrup is allowed to drip off.
- Place the peels on wax paper.
- Discard the remaining syrup or save it for iced tea or other drinks.
- Let the peels dry.
- I used my dehydrator on 140 degrees for about 3 hours to speed this process.
- When the peels have almost dried, toss in a bowl with additional sugar.
- Finish drying in a dehydrator for a few hours or on cookie sheet for several days.
- Store in a cool, dry place.