Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
278
High
Nutrition per serving
Calories1607.9 kcal (80%)
Total Fat0.2 g (0%)
Carbs414.9 g (160%)
Sugars411.1 g (457%)
Protein1.2 g (2%)
Sodium4 mg (0%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Using a sharp paring knife, slice off tops and bottoms from 2 large oranges; discard. Score peels vertically into quarters, then remove peels with white pith attached; save flesh for another use. Slice peels lengthwise into ¼"-wide strips.
Step 2
Cook peels in a large pot of boiling water 15 minutes; drain, rinse, then drain again.
Step 3
Bring 3 cups sugar and 3 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Add peels, reduce heat, and simmer until very soft, 40–45 minutes; drain.
Step 4
Toss peels with remaining 1 cup sugar on a rimmed baking sheet to coat. Transfer peels to a large sheet of foil and let sit until dry, 1–2 days.
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