INGREDIENTS

INSTRUCTIONS

Peel the fruit, removing as much of the white pith as possible. Slice peel
into strips about 3- inches long and 1/2- inch wide. Let them curl up. Put
peels in a large crock and add water and salt. Leave overnight.
Drain the peels and rinse thoroughly. Put in a saucepan of cold water and
bring to a boil. Immediately after the water boils, drain the peels. Repeat
this procedure 3 times. Weigh the peels.
Put an equal weight of sugar into a heavy-based pan (about 3 cups), then
add half that amount of water (about 1-1/2 cups) and bring to a boil
without stirring. As soon as the syrup boils, add the peels and reduce the
heat to low. Cook without stirring until all the syrup has been absorbed.
Remove the peels, separate with a fork, and drain on wire racks with waxed
paper beneath to catch the drips. When peels are cool enough to handle,
pour 1 cup sugar into a shallow bowl and roll the peels in it, adding more
sugar if necessary.
Spread out the peels on racks and let dry, lightly covered with parchment
or waxed paper, in a warm place for 2 days. Roll again, this time in
confectioner's sugar, then store in airtight tins.
Makes 6 cups.
VARIATION: Try other thick-skinned citrus peels. Make an attractive curled
shape by stringing the peels on a thread before soaking them in brine,
parboiling, and dipping in syrup.
This candy is traditionally served during Sukkot.
NOTE: Pomerantzen means oranges in Yiddish.
Recipe from: Jewish Cooking From Around the World by Josephine Levy Bacon,
p.172 Barron Educational Series, Inc. NY. 1986
ISBN# 0-8120-5714-7
Recipe by: Jewish Cooking From Around the World
Posted to JEWISH-FOOD digest V97 #249 by Linda Shapiro <lss@coconet.com> on
Sep 15, 1997

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