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LOCATION: Recipes >> Preserving >> Candied Citrus Peel 06

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Candied Orange Peel

8 large Navel (thick-skinned) oranges
3 cups sugar

Cut a thin slice off each end of each orange. With a sharp knife,
make 4 vertical cuts through the peel to score it. Pull off the
peel. Save the fruit for another use. Cut the peel into 1/4-inch

Stir the sugar into 3 cups of water in a 10 inch skillet or heavy
shallow pan over medium heat. When the sugar is completely dissolved,
add the orange peel. Continue cooking, uncovered, until the peel
is translucent and the syrup begins to foam, about 30 minutes. Do
NOT cook until all the syrup has evaporated. Remove from the heat
and cool to room temperature.

Pour into a jar or covered bowl, making sure all the peel is
submerged, and store in the refrigerator.

Line baking sheet with wax paper. Sprinkle 1 cup of superfine
sugar into a shallow bowl. Drain excess syrup from each strip and
then roll it through the sugar, coating all surfaces. Place on
the prepared baking sheet and allow to dry at room temperature
overnight. Store in an airtight tin for 1 month before using.

Note that you can use this with grapefruit peels and can also dip
the finished orange peel in melted chocolate (before you roll in
superfine sugar).


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