Slit rind on 6 or more navel oranges and carefully remove in uniform pieces. Dice rind into cubes about 1/4" on a side. Measure diced peel and empty into large frying pan with cover. (Electric skillet). Add an equal volume of sugar to the pan. Stir well and place over low heat. The sugar will draw moisture from the peel making a syrup in which to cook it. Keep stirring until syrup begins to boil. Cover and cook gently until the cubes become translucent, about 15 minutes. Remove cover and continue to boil stirring now and then until syrup is almost evaporated, 10 or 15 minutes longer. Spoon mass onto a cookie sheet and let stand a day or two to dry. Break apart and store in jar with tight lid, adding 1/4 cup brandy to each 2 cup peel. So treated, the peel will keep for months.
This is one of the weirdest things I've made. First of all, I don't know what I would do with candied orange peel. Possibly put it in fruit cake? I seem to remember her making this, and hers looked a lot better than mine came out. I just made a 1/2 batch since I just wasn't into it. It tastes good I guess, but I'm not sure why it came out like this. On the second boil without lid it said to boil an additional 10 to 15 minutes until liquid almost evaporates. I boiled it a lot longer than that, and nothing changed, so I finally just used a spoon to take it out of the pot. Hmm......
No comments:
Post a Comment