I’ve been working on a couple new holiday cocktails for my trip back east, and I’m getting bored with that standard garnishes. I’d like something colorful, fresh and functional that suits the holiday spirit.

Pondering produce that is seasonal, I was drawn to citrus, particularly oranges and clementines, and thought it would be nice to create a citrus garnish that is both fragrant and edible.

Candied Orange Peel (and Orange Simple Syrup)

4 oranges, quartered and peeled (or 10 clementines)
2 cups sugar

1. Flatten the quarter peels, slice from end to end into strips, and boil in a pot of water for 10 minutes.
2. Drain, refill with 4 cups clean water and boil 10 minutes. Remove peels from water and boil water down to 1 cup.
3. Combine sugar with water in a pan, and return to a boil. Add peels and simmer 10 minutes.
4. Turn off heat and let sit 10 minutes, then pour into a bowl and let sit overnight.
5. Return syrup and peel to a pan, and bring to a boil, then reduce heat and simmer 20 minutes.
6. Strain peels and roll them in sugar.  Bottle syrup for use in cocktails.

The recipe comes from Titli’s Busy Kitchen, probably the best thing on Youtube.

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