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Candied Fruit Peel
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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 and membrane of the fruit, leaving the white pith attached to the peel. Place the fruit peel in a 2 1/2-quart nonmetal bowl. Add enough cold water to the bowl to cover the fruit peel. Weight the peel down with a plate, if necessary, to deep the peel under the water. Let the fruit peel stand overnight weighted down in the cold water. Drain the fruit peel; rinse it thoroughly in cold water. Place the fruit peel in a 2-quart saucepan. Cover the fruit peel with fresh cold water and heat to boiling. Remove saucepan from heat; let stand 10 minutes. Drain fruit peel. Repeat the boiling and standing process three more times. (This helps remove the bitter taste from the peel.) After draining the fruit peel for the last time, let it stand till thoroughly cooled. With kitchen scissors, cut the cooled fruit peel into strips about 1/4 inch wide. In a saucepan combine the 2 cups sugar and the 1/2 cup water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Carefully add the fruit peel strips to the saucepan. Cook over medium-low heat, stirring occcasionally, till fruit peel is translucent and most of the liquid is absorbed. Mixture should boil at a moderate, steady rate over the entire surface. This should take 25 to 30 minutes. Drain the fruit peel thoroughly; cool to lukewarm. While peel is still slightly sticky, roll it in the additional sugar to coat. Place coated fruit peel on a wire rack for 1 to 2 hours or till dry. Store tightly covered. Makes about 4 cups
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