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CANDY - Candied Orange Peel
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| Parade recipe Store these gifts in syrup in the fridge or dried in a tin-both keep well. | |
| 5 | navel oranges |
| 4 cups | water |
| 3 cups | sugar |
| 1/4 cup | lemon juice |
| Additional sugar, for coating (optional) | |
1. Slice the peel (including pith and a thin layer of fruit) and
cut into 1-inch-wide strips. Boil in water for 2 minutes, drain,
and rinse. Repeal twice more.
2. Rinse the pot, pour in the water, sugar, and lemon juice, and bring to a boil. Add the strips, lower heat, and partially cover; simmer gently for 1 hour, until soft.
3. Pack in a heatproof jar. cover with the cooking liquid, cool, then refrigerate. For dried peels, drain and leave on a rack for 1 to 2 days. Toss with granulated sugar.
Makes about 50. Per serving (with syrup): 30 calories. 8g carbs, no protein, cholesterol, or fat.
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