Candied orange zest make an excellent topping for desserts. I used this recipe to top a Cranberry Trifle and it was beautiful and delicious.
I found it tricky to cut the zest after dredging…felt like I was knocking some of the sugar off. It might be better to cut it first and then dredge it through the sugar. Or, better yet, cut it, put it back into the syrupy water you just drained off and then dredge it. That way the sugar will really stick well.