INGREDIENTS

INSTRUCTIONS

Scrub the oranges well with a vegetable brush. With a single hole
citrus zester, cut one continuous, unbroken strip of zest from each
orange in a spiral. Cut the strips into twelve 8-inch lengths.
Combine 1 cup sugar and 1 cup of water in a heavy-bottomed saucepan.
Bring to a boil over medium high heat, stirring until sugar is
dissolved. Reduce heat to medium-low, add orange strips, and simmer
for 25 minutes, until slightly translucent. Remove from heat. Remove
strips of orange zest, one piece at a time, from the cooking liquid,
and allow them to cool to the touch. Twist each strip in a corkscrew
shape around a skewer. The ends of the zest should stay in place or
just loosen slightly. Place on a baking rack, and allow to dry until
stiff, about 6 to 8 hours. Gently loosen zest from skewer. On a
plate, roll zest in the sugar, and serve with Ginger and Blood Orange
Punch (see recipe).
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Yield: "12 sticks"
Per serving: 959 Calories (kcal); trace Total Fat; (0% calories from
fat); 4g Protein; 246g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0
Fat; 13 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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