The good thing about the internet is that you can make something your own so easily. From the day I discovered Geocities (RIP) to today, I’ve probably set up (and abandoned) dozens of websites, blogs, emails and other social networking accounts. There are very few I’ve truly stuck to, and although it’s too soon to say whether this blog is one of them, I’m already surprised at how committed I’ve been to it. (This is probably a testament to just how big of a role food plays in my life.) One of my less successful endeavors was Fruity Five, which I created in 2008 as a weekly blog of my top 5 items in various categories. I wrote one post on my top five fruits (hurr hurr hurr) and either forgot about it or couldn’t be bothered to write any more. Sigh. The only remotely good thing that came out of Fruity Five was its header, which depicts the first piece of vector art I ever did on Photoshop:
Apparently, winter is citrus season. I never knew that before I started reading food blogs, so I wonder how much of a social construct that is. I do love limes like the one depicted in that header, but we eat a lot more oranges than limes at home. My mom read somewhere last year that steaming oranges is a good idea. I still question this, but it left me with a way to not throw away a nice, intact orange peel…
…which I promptly chopped up…
…and boiled with sugar to make orange syrup…
…and, of course, candied orange peels.
Candied Orange Peels
Serves 2 or 3
You should probably use organic oranges for this recipe unless you’d like to eat a bunch of wax and pesticide.
- Peel of 1 orange
- 3 saucepanfuls water (praise my exactitude)
- 1 cup sugar
Slice off the top and bottom of the orange and remove the peel. Eat the orange. Done? Okay, now throw away the top and bottom, slice the peel into thin strips, and put a saucepanful of water on to boil.
Once the water has boiled, dump the peel inside, stir around for about 10 seconds, and remove with a mesh ladle. Pour out the water, add fresh water, blanch the peel and remove it again.
Replace the water again, then add the sugar and heat over a high flame, stirring occasionally with a wooden spoon. When the sugar has dissolved, add the peel and bring to a boil again. Turn the heat down and allow the peel to simmer uncovered for about 40 minutes, checking occasionally to make sure it hasn’t boiled off.
Bring the whole mixture to a boil once more until only the peel and a thick syrup remain. Drain the peel as well as you can and then eat all–I mean, share it generously with many, many people.
Pour the syrup into a container and think of how to use it. (My mom made mulled wine with it, if you want ideas.)