Remove zest from oranges in long 1/2-inch-wide strips with a vegetable peeler and remove any white pith from zest. Julienne zest diagonally and transfer to a small saucepan. Cover zest with cold water and bring to a boil, then drain and repeat. Drain again and pat dry.
Bring 2 cups water with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved. Add zest and simmer, stirring occasionally, until translucent and tender, about 25 minutes.
Cool zest in syrup, then drain, discarding syrup. Set on a rack over a baking sheet to catch drips and arrange zest on rack, separating strips with a fork. Dry zest 1 hour.
Cooks' notes: Zest may be candied up to a week ahead and kept in an airtight container. Leftover zest makes a great addition to rice pudding, pound cake, or ice cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	466.8 Kcal (1954 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.4mg	0%
Potassium	2.4mg	0%
Total Carbs	120g	40%
Sugars	117.6g	470%
Calcium	1.2mg	0%

Amount Per 100 g
Calories	389 Kcal (1629 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2mg	0%
Potassium	2mg	0%
Total Carbs	100g	40%
Sugars	98g	470%
Calcium	1mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.3

Points
13

PointsPlus

Good Points

fat free,
saturated fat free,
sodium free,
cholesterol free

Bad Points

High in Sugar

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