160 g sugar
160-180 cc water
1 tbsp brandy (optional; intensifies orange peel color)
1/2 tbsp sugar (to sprinkle on finished peel; not in photo)
Make several top-to-bottom (or bottom-to-top) cuts on orange skin, and peel.
In a pot, place orange peel with enough water to cover, and bring to boil.
Remove as much of the white part of peel as possible with fish-bone tweezers.
In a pot, put water, sugar and brandy, and heat while stirring to dissolve sugar.
Once sugar is dissolved, add peel.
Once boiling, reduce heat to medium low or low, and simmer until peel turns a vivid orange, 15-20 minutes.
Remove from syrup, and place on baking sheet lined with parchment paper; let dry 1-2 days.
Sprinkle sugar over peel.
- This is for baking use. For such desserts as orangettes (chocolate-coated orange peel), leaving some white part of the peel and using much more sugar in the syrup and final coating is recommended.
- The volume of sugar and water for syrup is the same as the total weight of orange peel after white part is removed. You can use slightly more water to ensure orange peel covered while simmering (at least at the beginning).
- If making with one orange, use half the volume of syrup in this recipe.