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Hand Decorated Sugars By Reva Paul ©2007 All Rights Reserved Candied Ginger By Gingerpeople ©2007 All Rights Reserved These delicious candied orange rinds will be a welcome addition to any holiday party menu, tree trimming, or even wrapped to be given as a gift. Check out more of Ellen Easton's Tea Travels™ articles and recipes. Learn about the History of English High Tea, English High Tea Menu, and more delicious Afternoon Tea and High Tea Recipes.
Candied Orange Rinds - How To Make
Candied Orange Rinds Quarter the oranges and remove from the rind. Scrape to remove the flesh and all white pith. Cut lengthwise into thin 2-inch strips. In a large saucepan filled with cold water, place orange rind strips. Bring just to a boil, remove from heat, and strain. Repeat this step two times. In a saucepan over a medium heat, completely dissolve the 1 cup of sugar in 1 cup of water. Optional ingredients of orange or almond extract may be added to sugar syrup if desired for flavor. Reduce heat to low; add the orange rinds and let simmer approximately 1 hour or longer or until the orange rinds are translucent. Using a slotted spoon, remove candied orange rind, shaking off excess syrup. Immediately toss with sugar, using fork to separate pieces so they do not touch. Place on a wire rack to cool and dry. Store in an airtight
container for one week. When ready to serve candied orange rinds may
be dipped in chocolate.
ELLEN EASTON,
author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS and Good $ense
For $uccess™, is a consultant to leading hotels and tearooms,
including The PLAZA and LADY MENDL’s, is speaker and designer of
related products to the hotel, food service, retail and special
event industries.
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