Candied Orange Rind, Candied Orange Rind Recipe, Holiday Tea Recipe, Tea Travels, Ellen Easton, Tea Recipe, Afternoon Tea

Candied Orange Rind ... Holiday Tea Treats
by Ellen Easton ©2005-6 All Rights Reserved

Photo By Ellen Easton ©2007 All Rights Reserved
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 articles and recipes called Tea Travels™.

Candied Orange Rind

3 or 4 thick-skinned navel oranges
1 cup granulated sugar
1 cup of cold water
1 teaspoon ground cinnamon, optional
1 teaspoon orange or almond extract, optional
Granulated sugar, for rolling the orange rinds in

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 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.

*REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings and special events. Wholesale/Retail - Bulk & Gift boxed. Prices on request. Contact Reva Paul and Ellen Easton c/o teatravels@aol.com

AFTERNOON TEA...TIPS,TERMS and TRADITIONS By Ellen Easton
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