~Orange Syrup~

Directions

• 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.