Candied orange peel is orange rind that has been boiled to remove bitterness, then simmered in sugar syrup until translucent and tender, and finally dried and often re-coated in sugar. The technique for preserving citrus peel in sugar syrup goes back to the medieval Islamic world and spread to Europe from there. It's used as a garnish, baked into cakes and cookies, dipped in or mixed with chocolate, and is a traditional ingredient in Italian panettone, British Christmas puddings and mincemeat, and North African and Middle Eastern dishes like rice pilafs and tagines. Its zesty, essential-oil-driven flavor also makes it a popular addition to charcuterie and cheese boards. Choose peel from unwaxed, untreated oranges, since the peel itself is the ingredient.