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Candied Orange Zest

Photo: Thomas J. Story

Total time 20 mins

Makes 1/2 cup

These jewel-like citrus curls are delicious on their own and add flair to desserts such as Medrich's Corn Flour and Orange Blossom Chiffon Cake.


  • 2 large or 3 small firm, bright oranges
  • 1/2 cup sugar

How to Make It

  1. Bring a small saucepan of water to boil. Meanwhile, using a channel (cocktail) zester, zest oranges to make long, curly strips of zest; or, using a vegetable peeler, cut wide strips of zest and then use a knife to slice into 1/4-in. strips. Boil zest 5 minutes. Drain; repeat. Set blanched zest aside.

  2. Put sugar and 1/4 cup water in pan and bring to a simmer over medium heat, stirring until sugar dissolves. Add blanched orange zest, cover, and simmer 3 minutes.

  3. Transfer zest and syrup to a small jar, let cool, then chill overnight.

  4. Drain zest on paper towels before using.

  5. Make ahead: Keeps at least 2 months, chilled.