#orangepeel

With this simple recipe, you can make gluten-free fruitcakes that taste great with the sweet taste of candied citrus peel. These candied orange peels are a great thing to bake with during the holidays.

Ingredients: 2 large citrus fruits such as oranges, lemons, or grapefruits. 2 cups granulated sugar. 1 cup water. 1/2 cup gluten-free confectioners' sugar for dusting.

Instructions: Clean the citrus fruits well and cut them into fourths. Take out the pulp and any extra pith, leaving only the peel. Cut the citrus peel into thin strips or any shape you like. Put the water and granulated sugar in a large saucepan. Stir it around while you bring it to a boil over medium-high heat. When the syrup starts to boil, add the strips of citrus peel. Turn down the heat and let it simmer for 45 to 60 minutes, or until the peel is soft and see-through. To get the candied citrus peel out of the syrup, use a slotted spoon. Place it on a wire rack to cool and drain off any extra syrup. When the orange peel is cool, coat it evenly with gluten-free confectioners' sugar by rolling it in it. Let the candied orange peel dry all the way through. Depending on the weather where you live, this could take a few hours or all night. When it's dry, put the gluten-free candied citrus peel in a container that won't let air in. You can then use it to add a sweet and sour flavor to fruitcakes or other baked goods.

Prep Time: 20 minutes

Cook Time: 60 minutes

There is a great balance of sweet and sour flavors and textures in this vegan chocolate-covered orange peel recipe. Great for snacks or as gifts!

Ingredients: 4 large oranges. 2 cups granulated sugar. 2 cups water. 1 cup vegan dark chocolate chips.

Instructions: Oranges should be cleaned and dried well. Cut each orange in half across the middle, then cut the peel into four equal parts. Try to keep the peel in large pieces as you peel it off. Cut the peel into very thin strips. Put sugar and water in a saucepan and stir over medium-low heat until the sugar melts. Put strips of orange peel into the syrup and let it cook for 45 minutes, or until the peel turns clear. Take the peel off the syrup and set it on a wire rack to cool. While you wait, melt the chocolate chips in a bowl set over simmering water or in the microwave. Be sure to stir the chocolate chips until they are smooth. Once the orange peel strips are cool, dip them each halfway into the melted chocolate. Put the dipped strips on a baking sheet lined with parchment paper. Let them sit at room temperature or in the fridge until the chocolate hardens. Once set, put it in a container that won't let air in.

Prep Time: 20 minutes

Cook Time: 45 minutes

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