Orange Ya Glad There's Something to Can in Winter?

Please forgive the title. Yes, I stole that from a really old knock-knock joke, told to me just this morning by my 5-year old. It just seemed too fitting to pass up!

Are you wondering what avid food preservers find to do in the winter? Well, in addition to still being able to find a few things growing outdoors that can be frozen (see Barbara Hall's article on chickweed), there are always available an abundance of citrus fruits with which to work. In case you haven't already guessed, this week's topic is oranges.

Do you like those "orange slice" candies? Well, here is a similar, but tastier version that you can do at home. It's called Candied Orange Peel. This is my grandmother's recipe, used since the 1930s, and made by me just this week. This recipe can also be used with grapefruit peel, and I keep meaning to give it a try with lemon peel (if you do so, please let me know of your results....).

Candied Orange Peel

Choose oranges that have thick, deep-colored skins. Peel and cut in 1/4 inch wide strips. Remove the stringy portion but retain most of the white which adds much to the quality of the candied peel. Cover with water and place over very slow fire, simmering gently several minutes and bringing to a boil slowly. Do not boil, but as soon as the boiling point is reached, drain water from the peel and cover again with water; go through this same process again. Repeat the process at least three times, and if you do not care for the bitey taste, repeat up to eight times. (This really doesn't take very long at all, because so little time is required to add the water, simmer the peel and then drain it. Taste test your peel after the first 3 times, and decide for yourself how strong or mellow a flavor you are after. The more oil in the peel, the stronger the flavor.) The last time the peel is drained, place it in a measuring cup, and press down to get an accurate measurement. Then, return the peel to the pan, and add an equal amount of sugar to the peel, with just enough water to barely cover.

Place over low heat and shake pan until all the sugar has dissolved. Stir lightly with a wooden spoon, occasionally, until every grain of sugar is dissolved. Cook just below boiling temperature (at a slow simmer)until the syrup is nearly all cooked down, stirring often. Lift peel from syrup and drain on wire cake rack (over a cookie sheet to catch the drips) until free from syrup. If you have kept the temperature low, the peel will have a clear, transparent appearance.

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic