4 to 5 medium oranges, or
6 medium lemons, or
2 medium to large grapefruit, or
8 to 9 large tangerines
12 cups cold water
2 1/2 cups sugar
1/2 cup honey
1 3/4 cups boiling water
Wash fruit. Score peel into quarters. Remove sections of peel with fingers; scrape white pith from peel and cut
into uniform strips about 1/2 inch wide. Boil peel with 6 cups cold water, uncovered,
for 10 minutes; drain and rinse. Repeat
process with 6 cups fresh water. (Note: Omit
second boiling for tangerine peel.) In a
large saucepan combine 1 1/2 cups sugar, honey, and
boiling water; boil 1 minute. Add
cooked, drained peel and briskly simmer until almost all of syrup has been
absorbed, about 30 to 40 minutes. Stir
frequently to avoid sticking. Transfer
peel to colander; drain well, about 10 minutes.
Toss drained peel with remaining 1 cup sugar to coat well. Spread on waxed paper to dry. Store in tightly covered container. Makes 1 pound.
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