Around this area where I live, there are a plethora of fruit trees. That’s probably what this area of Northern California is known for the most. Plum, citrus, olive, walnut, almond, and many other types of orchards freckle the planes of this wide far northern valley.
As is my way, I had to find a way to use the entirety of the oranges that we were gifted. Or at least, as much as I could possibly think to use. This is one of so many fun ways to use orange peel, and the recipe is pretty darn easy to follow. I found it on Epicurious, and link it here.
One of things that I like so much about making candied fruit peels is that unlike other types of candy, you don’t have to do any heat measuring. There is no need for a candy thermometer, and you can simply put all the ingredients together and walk away for a few minutes. No hovering over the stove! That’s my kind of recipe.
There are several ways that you can use the candy. One of my favorites, hands down, is to dip it in chocolate. It’s yummy as a little treat. With this batch, I used half of what I made and chopped it up to add to the Marmalade that I used to make a batch of Babka for Christmas morning. It added a little extra flavor and texture that I really liked. (I’ll share more Babka goodness in the near future.)