Wash oranges to remove any wax or pesticide residue.If you are going for candied orange peel to add to Christmas baking or Easter bread, you can use any orange you have. Valencia, blood oranges, or navel oranges have thicker skin and are more suitable for candied orange peels to dip in chocolate or serve on a cookie tray. The flavor of each type of orange peel will be different, too.
Tangerines, clementines, and Christmas oranges are thin skinned and the skins, while fine for baking, turn out mushy after cooking. While you can use any orange peel for this recipe, if you want thick orange peels to dip in dark chocolate or serve on their own, use an orange with a thicker skin.
Adding this step creates a delicious, bitter-free, candied peel that is delicious eaten as is, dipped in dark chocolate, or used in baking. There is one key step that is missing from most candied orange peel recipes. The syrup also has a bitter after taste that limits its use. Most candied orange peel recipes tell you just to simmer the oranges in heavy syrup until they are done, but these peels are bitter and unpalatable, useful only as a digestive aid.
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