If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Wednesday, January 11, 2012

Candied orange peel

With oranges in season right now in most of the northern hemisphere, now would be a great time to try out this recipe. You can eat the insides and then candy the peels. Works for me!

Click on the image above to view larger

This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

  • 4 Sunkist oranges
  • 1/2 cup water
  • 1 cup sugar

  1. Remove peel from four Sunkist oranges in quarters
  2. Cover with cold water in saucepan
  3. Bring to a boil
  4. Cook slowly until soft
  5. Drain
  6. Using a spoon, remove white portion off orange peels
  7. Using kitchen scissors, cut yellow (orange) portion in thin strips
  8. In separate saucepan, boil 1/2 cup of water and sugar until syrup will thread when dropped from tip of spoon [thread stage is 230°F-235°F)*]
  9. Cook orange peel strips in syrup for 5 minutes
  10. Drain
  11. Coat with fine granulated sugar
*If you aren't using a candy thermometer (which I highly recommend) you can test candy the old fashioned way using cold water. Click here to read all about testing candy using cold water.

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