Photo: Randy Mayor; Styling: Leigh Ann Ross
1 1/2 cups candied peel (serving size: about 1 tablespoon)

Use these sugar-coated treats as a garnish for Satsuma Cloud Tart , or serve along with cookies and chocolates when entertaining. Store sugar and peel in an airtight container between layers of wax paper for up to a month.

How to Make It

Step 1

Peel oranges; scrape white pith from rind. Reserve orange sections for another use. Cut rind into 1/4-inch strips.

Step 2

Combine 1 1/2 cups sugar and 3/4 cup water in a medium saucepan over medium heat; cook 2 minutes or until sugar dissolves, stirring constantly. Stir in rind; cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely. Strain rind mixture through a sieve into a bowl. Discard liquid. Pat rind dry with paper towels. Place remaining 1 cup sugar and rind in a medium bowl, tossing well to coat.

Ratings & Reviews

TheNeah's Review

May 14, 2010
I made this with oranges and really enjoyed it! I served it as a candy snack but it was too adventurous for the other guests. Would be great in/on dessert recipes. Will try with chocolate next time to try to tempt my husband into eating more of it.