Preparation

• Using a vegetable peeler, remove the zest of the oranges in wide strips 1 to 2 inches long, avoiding the white pith. Slice lengthwise into strips about 1/8 inch wide.
• Bring a 2-quart saucepan of water to a boil, add the zest, and boil for 5 minutes. Drain and repeat.
• In the saucepan, bring the sugar and 1/4 cup water to a simmer over medium heat, stirring, until the sugar dissolves, about 2 minutes. Stir in the blanched zest, cover, and cook until the syrup thickens and coats the zest, about 3 minutes.
• Transfer the zest with the syrup to a small heatproof bowl or jar and cool to room temperature. Cover and refrigerate. Blot on paper towels before using.

Make Ahead Tips

Candied zest will last for at least 3 months in the fridge.