The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.

　　

Ingredients

Makes 1/2 cup

　　3 oranges

　　1 cup sugar

　　

Step 1

Using a citrus zester or vegetable peeler, shred long strips of orange peel.

　　

Step 2

Place the strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat 2 more times with fresh water.

　　

Step 3

Place the sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until the strips are translucent, about 12 minutes. Remove from heat; let the strips cool in the syrup, at least 1 hour. Remove from the syrup when ready to use.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.