| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 3 | Whole oranges | |
| 1 | c | Sugar; plus extra |
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 Converted by MM_Buster v2.0n.
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