Ingredients
3 oranges
2 lemons
3 cups water
2 cups sugar
14 cup Grand Marnier
34 cup raw sugar or 34 cup granulated sugar, for coating
Method
Sources
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Long ribbon citrus peels — cocktail garnish, candied peel
Dramatic black seeds — sushi, bread, desserts, gomashio
French candied chestnuts — luxury confection, baking, gift
Master ratios behind all cooking — doughs, stocks, sauces, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Cut the oranges into eight sections and remove the pulp from the peel. Using a sharp paring knife, cut away as much of the white pith as possible from the peel. Cut the remaining orange peel in half (or into strips). Place the orange zests and half of 1 of the lemons in a large saucepan. Add water to cover and bring to a boil for 15 seconds. Drain, rinse under cold water, and drain again. Discard the lemon half. Repeat step 4 two more times, each time covering the zests with fresh water and adding another lemon half. Combine the 3 cups water and the sguar in a saucepan and cook over medium heat until the sugar has dissolved. Add the zests and the remaining lemon half. Bring to a gentle boil and cook for 15 minutes. Remove the pan from the heat and add the Grand Marnier. Leave the zests in the liquid, loosely covered, for at least 12 hours. Remove the zests from the liquid and set them on paper towels to drain. Roll them in the sugar, pressing sugar into the zests. Allow zests to dry slightly before serving. Store in an airtight container.