Candied orange peel serves as the perfect enhancement to poppy seed rolls, cheesecakes, and fruitcakes. It activates the flavour of Christmas gingerbread and fills the kitchen with a lovely aroma.

Why get your sugary citrus fix at the store when you can accomplish these sophisticated candied orange slices so easily at home? Sweet navel oranges, with their thick and supple peels, are key here.

BBC suggests utilizing pineapple peels in the historic Mexican drink, tepache. This is a way to use peel without having to ...

Make the most of the waning days of citrus season with one incredible salad. The weather on the cusp of winter and spring can ...

Transfer peel and syrup to a bowl, and set in the refrigerator overnight. (Candied peel will keep in the syrup for one year.) Drain the peel, scrape out most of the pith, and cut into 1/4-inch strips.

Peel off the baking paper and leave to cool completely. To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest ...

The candied peel will keep for several weeks — if it lasts that long. Variations: Melby also makes versions of this using Cara Cara orange peel sprinkled with turmeric, dried rose petal and sea ...