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Thanksgiving: Candied Orange Peel

Source of Recipe


Better Homes & Gardens, Nov. 1998






List of Ingredients



• 2 medium oranges
  
• 1-1/3 cups sugar
  
• 1/3 cup water
  
• Additional sugar
  






Instructions



1. Cut peels of oranges lengthwise into quarters, cutting just through the pulp to the surface of the fruit. Pry back the quartered peel with a spoon. Scrape away the soft, white part inside the peel. (If the white pith is left on, the peel will be bitter.) Cut peel into 3/8-inch-wide strips. Wrap and refrigerate the peeled fruit for another use.
   
   
2. In a 2-quart saucepan combine the 1-1/3 cups sugar and the water. Cover and bring to boiling. Add orange peel strips. Return to boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, over medium-low heat. Mixture should boil at a moderate, steady rate over entire surface. Cook, stirring occasionally, for 15 minutes or until peel is almost translucent.
   
   
3. Using a slotted spoon, remove peel from syrup, allowing it to drain. Transfer peel to a wire rack set over waxed paper. Set cooked peel aside until cool enough to handle but still warm and slightly sticky. Roll peel in additional sugar to coat. Continue drying on rack for 1 to 2 hours.
   
   Store, tightly covered, in a cool, dry place for up to one week. Or, freeze for up to 6 months.
   
   Makes 48 pieces (about 2 cups).
   
   






Final Comments


Use to garnish desserts; or make an extra batch for the candy bowl ...