Oranges might be good for boosting your vitamin C intake in winter, but the peel of the fruit is redundant after the fruit is eaten. But we found some handy kitchen and home hacks that you can test out using the peel.

Have you just devoured an orange and about to toss your orange peel into the bin? Step away, my friend!

There are loads of amazing ways to make the most of leftover orange peel. And they're not all restricted to baking, either. Candied orange peel makes excellent garnishes on desserts or with chocolate, or dip them in chocolate and devour at will.

In case you've never heard of Candied Orange Peels before, they're exactly what they sound like: strips of orange peel that have been cooked in a sugar syrup til they're soft and chewable, and then (optionally) rolled in sugar for an extra sweet finish. They have a strong orange flavor that really shines in baked goods like bread and scones, but taste equally as good on their own (especially dipped in chocolate!).

Candied Orange Peels are a terrifically vibrant and delicious way to add festive pizazz to Christmas cocktails and desserts. Bright golden slivers of sugar-coated orange peels taste as wonderful as they look, and bring some impressive flair to nearly any drink or dish.

Most recipes for making candied orange peels from scratch seem trickier than necessary. They often use candy thermometers, and include watching (and watching… And more watching) for crystallization.

This easy recipe makes the BEST, sweetest orange peel candy, without all the fuss. The pieces are soft and perky, with just the right hint of chewiness and light, sugary crunch. These take a bit of time to make, but the process is simple, and a lot of the time is hands-off. They also make a great homemade, edible gift for the holidays, as so many of you have told me you've used them for over the years!

You will need

4 large navel oranges or 5 small

2 cups water

1 ½ cups granulated sugar divided

1 teaspoon vanilla extract

½ teaspoon salt

Instructions

1.Trim the tops and bottoms of the oranges. Then use a vegetables peeler to peel the oranges from top to bottom, into 2-4 inch segments. Press the peeler firmly against the orange to collect a nice even layer of peel. Then cut the wide strips into ¼ inch thin strips.

2.Place the orange peel segments into a medium saucepot. Set over medium to medium-low heat. Add the water, 1 cup of sugar, and the salt. Bring to a simmer. Once simmering, set the timer and simmer approximately 20 minutes, or until the peels look soft, but still retain their vibrant color. (You don’t want them to turn brown, so set the stove just hot enough to hold the simmer.)

3.Meanwhile, place the remaining ½ cup sugar in a bowl and set aside. Set out a drying rack and place a piece of wax paper or parchment paper under it.

4.Once the orange peels have simmered 20 minutes, stir in the vanilla extract. Turn off the heat and let the peels rest in the sugar syrup for 5 minutes.

5.Use tongs to move the orange peels to the cooling rack. Allow the orange peels to rest at least 15 minutes to dry and cool. Then toss them in the sugar to coat. Let the peels dry completely at room temperature. Then store in an airtight container and place in the refrigerator for up to 2 weeks.