Candied Citrus Peels - xp

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I can't help it, I love Christmas cookbooks year round.

 

* Exported from MasterCook *

 

Candied Citrus Peels

 

Recipe By :Better Homes and Gardens Christmas Comfort & Joy Cookbook

Serving Size : 0 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium oranges -- lemons, or limes

or 4 medium tangerines

1 1/3 cups sugar

additional sugar (about 1/4 cup)

 

Cut the peels of the fruit into quarters, cutting through peels to the pulp

[pulp = the part you normally eat]. Loosen peel from the pulp with a spoon,

leaving white membrane attached to the peel. (Reserve pulp for another use.)

 

Place the fruit peel in a 2-quart nonmetal bowl. Add enough cold water to cover.

If necessary, place a plate in the bowl to keep the fruit peel submerged. Let

stand overnight.

 

Drain the peel. Rinse with cold water. Place peel in a 2 quart saucepan. Cover

with cold water. Bring to boiling, then drain. Boil and drain the peel three

more times. Cool thoroughly.

 

Cut the peel into 1/8- to 1/4-inch-wide strips. Combine the 1 1/3 cups sugar and

1/3 cup water in a medium saucepan. Bring to boiling, stirring constantly to

dissolve sugar. Add the peel. Return to boiling; reduce heat and cook over

medium-low heat for 15 to 20 minutes, stirring occasionally, until peel is

almost translucent. Do not overcook.

 

Remove peel from syrup using a slotted spoon, and place on a wire rack over

waxed paper. Discard syrup. Cool until lukewarm. While peel is still slightly

sticky, roll in sugar to coat. Dry on the rack for 1 to 2 hours. Tightly cover

and store in a cool, dry place for up to 1 week or in the freezer for up to 6

months. Makes about 2 cups.

 

These are luscious in fruitcakes, cookies and sweet breads.

 

Typed for you by BrendaAdams

 

Yield:

" 2 cups "

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