Sugary Orange Peel
You can never have too many hor d'oeuvre recipes, so give Sugary Orange Peel a try. One serving contains 122 calories, 1g of protein, and 2g of fat. This recipe serves 20. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Head to the store and pick up navel oranges, sugar, shortening, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 55 minutes.
With a knife, score the peel from each orange into quarters. With fingers, remove peel and white pith attached.
Place peel in a saucepan; cover with water. Bring to a boil. Boil, uncovered, for 30 minutes.
Meanwhile, in another saucepan, combine 1 cup of sugar, water and salt. Bring to a boil; boil and stir for 2 minutes or until sugar is dissolved.
Drain peel and add to syrup. Bring to a boil; reduce heat. Simmer, uncovered, for 50-60 minutes or until syrup is almost all absorbed, stirring occasionally. (Watch carefully to prevent scorching.)
Drain any remaining syrup.
Cool orange peel in a single layer on a foil-lined baking sheet for 1 hour.
Cut into 1/8-in. to 1/4-in. strips.
Sprinkle remaining sugar on an ungreased 15-in. x 10-in. x 1-in. pan.
Sprinkle strips over sugar; toss to coat.
Let stand for 8 hours or overnight, tossing occasionally.
If desired, melt chocolate chips and shortening; stir until smooth. Dip one end of each orange strip into chocolate; allow excess to drip off.
Let stand on waxed paper until set. Store in an airtight container for up to 3 weeks.