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Post by Granny Smith on Mar 8, 2008 14:48:32 GMT -5
Candied Orange Peel contributed by meemo
-------------------------------------------------------------------------------- This stuff is deceptively simple and so delicious.
With a sharp knife, score peel of 2 large oranges or 3 lemons into quarters. Remove peel gently with fingers. Heat peel and 6 cups water to boiling. Simmer 30 minutes, drain. Repeat process, cooking peel in another 6 cups water. Drain again. With a spoon gently scrape off remaining white membrane from peel. Cut peel lenghwise into 1/4 in strips.
Heat 2 cups sugar and 1 cup water to boiling stirring until sugar is disolved. Add peel; simmer 45 minutes, stirring frequently. Turmn mixture into strainer; drain thoroughly. Roll peel in 1 1/2 cups sugar; spread on waxed paper to dry.
The leftover orange flavored syrup is wonderful in hot tea or over biscuits.
I use these directions for a base. Sometimes I have more peel so I adjust the syrup some. It just needs to cover the peel. This is a good old southern thing to do. Usually you'd find it decorating a coconut cake Thick skinned navel oranges work best. Gayle, you'll find the directions on page 167 of the old Betty Crocker cookbook.
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Post by mysisteringa on Dec 10, 2012 14:40:53 GMT -5
I'm making this today! The house smells GREAT!!
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Post by Sheila on Dec 10, 2012 14:59:00 GMT -5
Thanks Gayle sounds good.
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Post by Granny Smith on Dec 10, 2012 16:55:57 GMT -5
I have a jar of this I made at least 3 years ago (I didn't date it) and it's still good. The kids were eating some the other day.
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Post by mysisteringa on Dec 11, 2012 8:02:04 GMT -5
I made these yesterday and they are delicious! I'm going to make another batch to have for my Christmas Eve party. I will dip some of those in chocolate. MMMMM
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Post by Valerie on Dec 16, 2012 23:18:09 GMT -5
How do y'all get the peel off the orange in something other than thumbnail sized pieces? I have never been able to peel an orange worth a darn!
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Post by mysisteringa on Dec 17, 2012 6:13:25 GMT -5
Val, Navel oranges work best. I score the peel with a sharp knife and carefully peel it off. It makes the scraping part of the recipe much easier to have these larger pieces, but you can use small pieces too. It just takes longer to scrape the white part off. On this last batch I made yesterday I saved the peels in a container in the fridge until I had enough to make the candy. You need peels from 3-4 large oranges at least. (I used 6) They turned out good.
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Post by Granny Smith on Dec 17, 2012 15:01:19 GMT -5
I do mine the same as Mary, also with naval oranges. Another way to do it is to cut the entire orange in wedges, then cut the orange off the peel.
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Post by Valerie on Dec 17, 2012 15:33:00 GMT -5
*head smack* Duh! I cut the oranges up anyway to eat them! Just take the peel off after it's cut! Don't know why that didn't occur to me. I'm glad to know you can save up the peels, too!
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