Saturday, December 17, 2011

Candied Orange Peel

I don't remember the last time I bought candied orange peel in the market but I do remember that it was expensive for what I was getting namely something that was pretty tasteless except for the sweetness.  It did not resemble an orange peel in the least.  In fact, if it hadn't been labeled as such, I never would have known just what it was exactly.
Enter Victoria Granof  and her wonderful book, Sweet Sicily, an adventure in  the history of pastries on the largest island in the Mediterranean.  In addition to the fabulous recipes for pastries and candies, Ms Granof treats the reader to recipes for the preparation of liqueurs, syrups, preserves and this wonderful candied orange peel.
You will shun the expensive stuff in the plastic containers and never again have to shell out your food dollars for a something that you can create many times better in your own kitchen.

Candied Orange Peel
3 unblemished organic navel oranges
2 cups sugar
1/3 cup water
1/4 cup corn syrup

Wash oranges and cut each into 6 wedges.  Scrape away the pulp but leave the pith. (I love to snack on the pulp during the course of the day!)
Put in a sauce pan and cover with cold water.  Bring to a boil and boil one minute.  Drain and repeat process 3 more times for a total or 4.
Remove from pan and add sugar, water and corn syrup and bring to a boil over medium high heat stirring until the sugar melts.
Add the peel and continue to boil for another 25 minutes.  Drain on a rack for 2 to 3 hours and store in an airtight container in the refrigerator for up to 6 months.

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