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Email to Rosemary Leibrook      

    Candied Orange Peel

    Source of Recipe

    Mother--found it in newspaper Mary Richmond

    Recipe Introduction

    She made this around 4 or 5 times. She enjoyed eating candied peel. Store these gifts in syrup in the fridge or dried in a tin--both keep well. She stored it dried in a can.. NOT too long. She loved it. Loved candied fruit. Used to get her some around Christmas.

    List of Ingredients

    5 navel oranges
    4 cups water
    3 cups sugar
    1/4 cup lemon juice
    Additional sugar, for coating (optional)
    (like I said she did.)

    Recipe

    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.
    Repeat twice more.

    @. Rinse the pot, pour in the water, sugar, and lemon juice, and bring to a boil. Add the stripes, 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 rack for 1 to 2 days. Toss with granulated sugar.

    Makes about 50.

 

 

 


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