~Orange Syrup~

• Slice the orange peels into strips. Make sure not to get the inner white of the peel, it can make a bitter syrup. Slicing the peel renders some yummy soft candied skins to eat later or decorate a baked good as opposed to grated zest which needs to be strained.
  
• Juice the oranges to get at least 1½c of liquid.
• Strain the orange juice and toss the pulp.
  
• Pour juice into a pot and add the peels.
  
• Add water and sugar to the pot.
  
• Bring the ingredients to a soft boil and let boil for about 15 minutes to render down and take in the flavors of the peels.

Render it down a bit longer for a thicker syrups. I am comfortable at 30 minutes with a thicker syrup. The more you render, the more concentrated.

• Take out the peels when done. *See Notes Below

  If grating the peels (zest) , then strain.

  **See Notes Below for additives.

  Pour into jar(s).

Let completely cool.

This makes about 10 oz. Depending on how far the syrup is rendered down, the amount may get more or less.

Refrigerate up to a month.

Always watch the boil. Do not render it down into a candy. You will never be able to clean your pot. Just go back to it every couple of minutes, give it a look and stir. Taste it too… cool it first though! Maybe the taste buds like a bit more sugar or more juice so taste at different points of the cook for your palate.