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. Candied orange rind
(or zest) is the orange part
of the orange peel boiled and candied in a heavy syrup.
Check out more of Ellen Easton's
Tea Travels™
articles and recipes.
Learn about the
History of English High Tea and more delicious
Afternoon Tea and High Tea Recipes.
Candied Orange Rinds - How To Make Candied Orange Rinds
Recipe Type:
Oranges,
Candy,
Afternoon Tea and High Tea
Yields: makes many
Prep time: 20 min
Cook time: 1 hr
Ingredients:
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 candied rinds in)
* You could also use the rinds of Clementine, lemon, and grapefruit rinds.
Preparation:
Wash the outsides of the
oranges and then dry thoroughly.
This helps to remove any
bitterness from the orange rind and also help soften the rind.
Quarter the oranges and
remove the fruit from the rind. Scrape to remove the flesh and all white pith.
Cut lengthwise into thin 2-inch long strips of
1/8- to 1/4-inch width.
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 (2) times.
Each simmering in fresh water removes any bitter taste.
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 completely.
Store in an airtight
container for one week. When ready to serve candied orange rinds may
be dipped in chocolate.
Makes many.
ELLEN EASTON, author of AFTERNOON TEA...TIPS,
TERMS and TRADITIONS, The Gift of Good Manners™ and Good $ense For $uccess™
(RED WAGON PRESS), 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. All prices on request via RED WAGON PRESS
(212) 722-7981.
AFTERNOON TEA...TIPS, TERMS and TRADITIONS By Ellen Easton.
5x7, paperback , 72 pages of how to’s, history, etiquette and
FAQ about afternoon tea, serving styles and more.
Now available at $20.00 each, post paid. Continental US Only.
Final sale.
(Wholesale accounts are welcome. Prices on request)
"Ellen Easton's book is packed with great tea tips. The book's
very essence is to help its readers feel comfortable and familiar
with the experience of afternoon tea. Enjoy!" - Peggy
Post-Director, The Emily Post Institute.
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