California navel oranges are one of nature’s most delicious treats. We hate to waste their peels, which are bursting with flavor. So inspired by candid citrus rind that we used at Relish Culinary in Healdsburg recently, here is our recipe. We like to eat these straight from the jar like candy. But they can also be dipped in bittersweet chocolate, finely minced and added to cake or muffin batter or used as the crowning glory on a scoop of sorbet.

6 medium oranges, sliced in half
4 cups sugar
2 cups water

Place the juiced orange halves in a saucepan and submerge in cold water. Bring to a boil, then lower the heat and simmer until the skins are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain oranges and let peel cool. Scrape out any remaining pulp and as much of the white rind as you can. Cut peel into 1/8 inch wide strips. Return to a heavy bottomed saucepan with the sugar and water. Heat until the sugar is dissolved and the syrup is simmering. Cook until the peels become translucent and the syrup becomes thick (about 10-15 minutes). Turn off heat and cool for 5 minutes. Transfer the peel to a wire rack set over a baking tray and spread out in an even layer. Leave them uncovered to air-dry for 24 hours. Finish the candied peel by tossing the strips in granulated sugar. Store in an airtight jar in the fridge. The peels will keep for months. Your leftover syrup can be used for flavoring cocktails!