Orange Confit

“Confit” is a French culinary term for fruit preserved in a sugar syrup, as well as for savory cooked meat preserved in its own fat. I love this recipe for orange confit. It is as easy to make as it is delicious. You simmer the chopped zest in a simple syrup, then store it in its syrup in the refrigerator. When you have a recipe that calls for candied orange peel, you just remove a tablespoon or two as needed. (Try some in your raisin bread.) You can use the syrup in place of some of