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.
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 Rind Recipe:
Afternoon Tea and High Tea
Yields: makes many
Prep time: 20 min
Cook time: 1 hr
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.
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.
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
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
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template
and secret sources.
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