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.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. 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.
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