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Candied Cirtus Peel Recipe

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This recipe for Candied Cirtus Peel is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 navel oranges, or any citrus fruit
7 c sugar
2 T light corn syrup
i T grenadine
Directions:
Directions:
Slice oranges in half, and place in 8 quart stockpot: Fill pot with enough water to cover oranges. Cover surface of water directly with a piece of parchment paper cut to the same size. Remove oranges: place upside down on wire rach to drain. Reserve parchment round. When cool enough to handle, scoop out flesh with a spoon. (do not puncture orange skin. Discard flesh Cut orange rinds in half, then cut lengthwise into 1/4 inch strips. Combine 5 c sugar, corn syrup, grenadine, and 2 2/3 c water in stockpot: Bring to boil over menium-high heat, using a wet pastry to brush to incorporate sugar crystals that form on side of pot. Add orange strips, reduce heat. Cover with reserved parchment round, and simmer for 2 hours, occasionally turning gently. Turn off heat: let cool in syrup til translucent, about 1 hr. Using a slotted spoon, remove orange strips from syrup. Spread on a wire rach placed over a baking sheet. Let dry for 30 min. Place remaining 2 c. sugar in medium shallow bowl. Working with two to three candied strips at a time, place in sugar, and toss to coat entirely. Return sugared strips to wire rack to dry for 1 hour. Store in an airtight container for up to 3 months.
Preparation Time:
Preparation Time:
sort of drawn out
Personal Notes:
Personal Notes:
Worth the wait though.

 

 

 

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