Candied orange zest

After reading a candied pomelo zest recipe on AllAbout, one of my favorite Japanese food websites, I kept thinking about this sort of candy, thinking it must be good. But it's hard to find pomelo around here. I decide to substitute orange for pomelo, and the result didn't disappoint. Its aroma is so attractive that I wanted to eat more and more. Let me share this recipe with you.

zest of 4 organic navel oranges (10 oz)
3/4 cup sugar
1/2 cup white wine
additional sugar for dusting

Method:

1) Wash oranges thoroughly. Using a paring knife, carefully trim outer layer of orange peel into wide strips. Scrape off the pith (the bitter white layer of the peel) on them. Cut zest strips lengthwise into thin strips.

2) Place zest strips in a small sauce pan and cover with cold water. Bring to a simmer over medium heat. Remove the pan from the heat, drain, then soak in cold water overnight.

3) Drain strips well. Then combine orange zest, sugar, white wine in a small saucepan, mix then marinate 30 minutes before bringing to a simmer over low heat, for approximately 30 minutes or until strips turn translucent and the liquid begins to thicken.

4) Remove from the heat, cool the strips on a rack. Then roll the strips in sugar until well coated and allow to cool completely before storing in an airtight container.