Orange Delight

I had all of these gorgeous blood orange rinds left over from my recent foray into homemade marmalade, and I could not bear to throw them out. So I decided to candy them, using Elise’s recipe over at her wonderful blog, Simply Recipes.

What a revelation.

These make most candied rinds out there taste rather bland and insipid. I had to pack them away before a nibble here and there wiped out my stash. Why? Because I have Big Plans for these little babies, Big Plans, indeed. In a word, “fruitcake.”

I’ll give you a moment to recover from the shock. For, you see, last year out of sheer stubbornness I decided that somewhere there had to be a fruitcake that was not only edible, but genuinely delicious, and I was determined to find said rare beast. And I did: I discovered a great fruitcake recipe this past Christmas, and it was a huge hit. It actually tasted really, really good, and I can only imagine how it will taste with homemade candied citrus rinds. I’ll be posting the recipe in the near future so all you fruitcake lovers out there (snicker) can plan ahead!

Note: my one deviation from Elise’s recipe is that I cooked the rinds until they were translucent, not until all the sugar syrup was absorbed.