Candied Bittersweet Orange Peel
This recipe appeared in the October, 1998 newsletter.
List of Ingredients
3 large oranges
3/4 cup water
2 tbsp. light corn syrup
2 3/4 cups sugarRecipe
Cut the peel on each orange into quarters, then remove peel in sections (or use the peel halves from juiced oranges). Slice peel into 1/4-inch wide slices. You should have about 4 cups. Place peels in a medium-sized nonaluminum saucepan with enough water to cover. Bring to a boil and cook, covered for 15 minutes. Drain the peels in a colander.
Boil water, syrup and 2 cups sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally, 35 to 55 minutes, until translucent and tender.
Remove peels with a slotted spoon to a large rack placed over a baking pan. Let drain 5 minutes. Separate peels. Dry until tacky, about 1 hour.
Place remaining sugar in a large bowl. Add the peels and toss until they are evenly coated with the sugar. Transfer to racks to air-dry, about 2 hours. Store in an airtight container for up to 1 month (or bag and freeze).
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