ingredients

  • 3 Oranges
  • 2 cups water
  • 1 cup granulated sugar
  • 2 Tbsp. Lemon juice, freshly squeezed
  • 5 peppercorns, bruised
  • 1 piece Star anise

directions

1. Put a large pot of water to a boil.
2. Cut off a thin slice off the bottom and top of the oranges and cut off wide bands of peel about 1 inch across, making sure that a sliver of fruit is included in the peel as you cut it off. Toss in the boiling water and boil for two minutes, then remove from the water with a slotted spoon into a colander and rinse under cold running water for 2 minutes, then repeat the boiling and cooling process twice more. Set aside.
3. Place the remaining ingredients (water, sugar, and all) into a large saucepan and bring to a boil. Add the peel and adjust the heat to very low so the syrup simmers gently. Allow to simmer, stirring occasionally, for 1-1/2 hours.
4. Remove the pan from heat, and with the cover still on, allow to macerate overnight. Dry on rack and coat in sugar.

Keywords

kevs final

MacGourmet downloadCandied Orange Peel. To import, drag image to your MacGourmet recipe box.