Arancini Candied Orange Peels

Instructions

1. Begin by cutting the top and bottom of each orange. Slice the oranges vertically into quarters, and gently remove the fruit using a spoon, leaving behind the peel intact. Reserve the orange fruit for other recipes or enjoy it as a snack.

2. Cut each orange peel quarter into thin strips, about 1/4 inch wide. Try to keep the strips as consistent in size as possible to ensure even cooking.

3. Place the orange peel strips in a medium saucepan and cover with cold water. Bring the water to a boil and cook the peels for about 5 minutes. Drain the water and repeat this process two more times. This will help remove any bitterness from the orange peels.

4. In the same saucepan, combine 1 cup of water and 1 cup of sugar, and stir over low heat until the sugar completely dissolves. Add the blanched orange peels to the syrup, making sure they are evenly coated.

5. Simmer the orange peels in the sugar syrup for about 1 hour, stirring occasionally. The peels will gradually become translucent and absorb the sugary flavor.

6. Using a slotted spoon, carefully remove the orange peels from the syrup and place them on a wire rack to cool. Allow the excess syrup to drip off the peels.

7. Once the orange peels have cooled slightly, roll them in granulated sugar until they are evenly coated. Place the sugared orange peels back on the wire rack to dry for a few hours or overnight.

8. Store your Arancini Candied Orange Peels in an airtight container at room temperature. They make a lovely addition to your Christmas dessert table or a thoughtful homemade gift for friends and family.