CANDIED ORANGE PEEL

 

This works with all citrus and you should double this recipe to you will have extra to add to all sorts of Holiday recipes. 

 

1 cup peel (about 1-1/2 oranges)

¼ cup water

½ cup sugar

 

1.      Score oranges in quarters and remove peel.  Use a microplane and scrape over orange to release oils.  Cut peel into small squares; put in small heavy saucepan with enough cold water to cover.

2.    Bring water to a boil, reduce heat and simmer for 10 minutes.

3.    Drain, rinse and repeat boiling, simmering and rinsing process 2 more times. This will remove bitterness from oranges.

4.     Add ¼ cup water plus the sugar to the peel; slowing bring to a boil, stirring until sugar dissolves – reduce to simmer, watching closely until syrup is almost absorbed, stir gently until completely absorbed.  Pour out onto oiled (vegetable or spray with Pam) surface to cool and dry somewhat.  Store in an airtight container in freezer.

 

EQUIPMENT NEEDED:        2 small saucepans       microplane

Cutting board           Sharp knife          Measuring cups

Pam or vegetable spray             Baking sheet for drying peel

Container for storing peel