Ingredients Jump to Instructions ↓

  1. Candied Fruit Peel

  2. 3 medium oranges

  3. Cold water

  4. 2 cups sugar

  5. 1/2 cup water

  6. Sugar

  7. Using the point of a sharp knife, upt the peels of the oranges into quarters. Using the bowl of a spoon, loosen the peel from the pulp

  8. and membrane of the fruit, leaving the white pith attached to the

  9. peel.

  10. Place the fruit peel in a 2 1/2-quart nonmetal bowl. Add enough

  11. cold water to the bowl to cover the fruit peel. Weight the peel

  12. down with a plate, if necessary, to deep the peel under the water.

  13. Let the fruit peel stand overnight weighted down in the cold water.

  14. Drain the fruit peel; rinse it thoroughly in cold water. Place the

  15. fruit peel in a 2-quart saucepan. Cover the fruit peel with fresh

  16. cold water and heat to boiling. Remove saucepan from heat; let

  17. stand 10 minutes. Drain fruit peel. Repeat the boiling and standing

  18. process three more times. (This helps remove the bitter taste from

  19. the peel.) After draining the fruit peel for the last time, let it

  20. stand till thoroughly cooled.

  21. With kitchen scissors, cut the cooled fruit peel into strips about 1/4 inch wide. In a saucepan combine the

  22. 2 cups sugar and the

  23. cup water. Cook over medium-high heat to boiling, stirring constantly

  24. 5 to

  25. minutes. Carefully add the fruit peel strips to the saucepan.

  26. Cook over medium-low heat, stirring occcasionally, till fruit peel

  27. is translucent and most of the liquid is absorbed. Mixture should

  28. boil at a moderate, steady rate over the entire surface. This should

  29. 25 to 30 minutes.

  30. Drain the fruit peel thoroughly; cool to lukewarm. While peel is

  31. still slightly sticky, roll it in the additional sugar to coat.

  32. 1 to 2 hours or till

  33. dry. Store tightly covered.

  34. Makes about 4 cups


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