The next time you eat an orange, give the peels new life by turning them into an easily customizable candy that's tasty on ...

Cut the peel into strips and simmer in the simple syrup 1 1/2 hours until translucent and glazed, and proceed as in the candied orange peel recipe. Makes about three-fourths cup.

Instead of discarding orange peels, discover their culinary potential. The zest offers vibrant citrus notes, while the pith ...

Make these quick candied strips by peeling the zest off of two oranges in the biggest planks you can manage (they’ll shrink). You can use a sharp paring knife, but a good vegetable peeler will ...

Then simmer the peel in a couple of cups of water for about 15 minutes. Drain the water, place the peel back in the pan, and add the sugar and two cups of water.

A uniquely sweet trio of chestnut honey, candied lemon zest, and caramelized figs tops this lemony Corsican cheesecake ...

Candied orange peel can take a simple cutout Christmas cookie someplace special, or transform a humble pound cake into something sophisticated. But most commercially available candied orange peel ...

Cut the quarters into 1/2-inch slices. 2. Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-to-high heat, bring the water to a boil. Boil for 5 minutes.

Let the candied fruit peel dry overnight. Each one-fourth cup: 266 calories; 0 protein; 69 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium.