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Martha's Candied Citrus Peel

MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Snacks
Recipe Preparation Level: moderate
    As a garnish or by themselves, candied citrus peels have all the distinctive taste of lemons, grapefruits, or oranges, but none of the bitterness we usually associate with fragrant citrus rinds. The cooking process begins with a long, slow simmer in water and continues with another soak in a syrup mixture, which replaces the bitter with the sweet while retaining all the fruitís vibrant color.

    Makes about 20 dozen

    8 navel oranges (or any citrus fruit)
    7 cups sugar
    2 tablespoons light corn syrup
    1 tablespoon grenadine

    1. 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 diameter as the stockpot. Bring to a boil. Reduce heat, and simmer, uncovered, for 2 hours.

    2. Remove oranges; place upside down on a wire rack 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.

    3. Combine 5 cups sugar, corn syrup, grenadine, and 2 2/3 cups water in the stockpot; bring to boil over medium-high heat, using a wet pastry 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 until translucent, about 1 hour. Using a slotted spoon, remove orange strips from syrup. Spread on a wire rack placed over a baking sheet. Let dry for 30 minutes.

    4. Place remaining 2 cups sugar in a 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.

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