INGREDIENTS

INSTRUCTIONS

Using a paring knife, quarter the fruit lengthwise, cutting through
the peel only. Remove each quarter of peel from the fruit. Save the
flesh of the fruit for another use. Place the peels in a 4- to
6-quart pot and cover with cold water. Bring to a boil, uncovered,
and simmer for 10 minutes. Drain and allow to cool. Using a
tablespoon, carefully dig out most of the white pith on the peels and
discard. Julienne the peels lengthwise into 1/4-inch strips and set
aside. Return the pot to the burner and add 2 cups of the sugar and 1
cup water. Heat to dissolve the sugar. Add the julienned peel and
simmer gently, covered, 45 minutes. Stir occasionally. Remove the
peel to drain on a fine mesh cooling rack with a pan underneath.
Spread the peel out so it will drain evenly. Allow to cool and dry
out 1 hour. Place the drained dried peel in a large bowl and toss
with the remaining 2 cups sugar until evenly coated. Sift the excess
sugar through your hands. Place the sugar-coated peel on a baking
sheet and allow to dry overnight. Store in canning jars up to two
weeks. This recipe makes about 2 quarts orange or about 1 1/2 quarts
lemon peel.
Comments: This is a Christmas treat that goes back to the early days
in this culture when even the peel of a holiday orange was not
wasted. If your children have never tasted freshly candied peel they
are in for a serious treat.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-16-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-15-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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