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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.