From: Lynn J. Neergaard
Subject: Candied Citrus Peel

I make this every Christmas. It is quite easy but has a lot of steps.
1. Peel as neatly as you can your favorite citrus fruit. We like tangerine.
Try to remove all the white pith without tearing the peel too much.
Cut the peels into very thin strips(julienne).

2. Boil the peels in water baths at least 3 times. this removes the
bitterness.

3. When boiled and dry, boil again in a simple sugar syrup for about 20
minutes. Remove peels from syrup with a slotted spoon and drain.

4. Totally cover peels in superfine(castor) sugar and let dry overnight.
Seal in airtight containers.

These peels last indefineately. and any sugar that falls off is great in
custards or coffee for flavoring.Date: Thu, 23 Jun 1994 11:48:17 -0700
From: M. Mills

Candied Citrus Peel

6 large oranges, or 3 grapefruit
water to cover
6 ounce package fruit flavored gelatin
2 cups water
1 stick cinnamon
10 whole cloves
2 cups sugar

Wash oranges or grapefruit. Make cuts in skin and pith from end to end, dividing the skin into four equal sections. Remove peel and white pith in one piece from each section with fingers; reserve fruit for other use. Discard white portion of pith. Cut peel (zest) into one- quarter inch strips, place in a large, heavy enamel or stainless-steel saucepan with water to cover. Boil, covered for 30 minutes or until peel can be easily pierced with a fork. Drain. Mix gelatin with 2 cups water and spices, and add to fruit in saucepan. Cover, bring to boil, reduce heat, and simmer for about 50 minutes until syrup is almost absorbed, stirring frequently toward the end to prevent sticking. Lift out peel with tongs, and roll in pan sprinkled with sugar until heavily coated. Cool on waxed paper and store in air-tight containers. Makes about 72 candied peels.

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Date: Thu, 23 Jun 1994 14:14:00 PDT
From: Jenny Evans

Candied Orange & Lemon Rinds

a) Scrape off the white pith, chop the rind into bitties, mix up with sugar
and leave lying around in a closed container. The rind turns into candied
peel which can be used in fruitcakes. Candying process is speeded up by
cooking gently a bit, sorry no real recipe for this, just until it
looks/tastes right.
b) Scrape off the white pith, dry the rind until crisp, grind into a powder
and chuck it into baked stuff for flavour, or add to the coffee grounds when
making coffee (real coffee fans cringe at this one).
c) NO I'm NOT getting into another zester discussion :-) but if you want to
remove the zest with a zester it is easier to do that before squezing.
d) I sometimes make marmalade, and add the extra peel saved from fruit that
has been used for something else, to make the marmalade more "peely"

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Date: Thu, 23 Jun 1994 22:36:12 -0400
From: Nicole Okun

Candied Citrus Peel recipe

This recipe was originally posted somewhere on Usenet around last Christmas
by Kathy Lankford (kath@col.hp.com), who couldn't remember where it came
from. I made some for Christmas gifts and it was most appreciated by all.
It's a little time consuming, but every once in a while you deserve to
treat yourself by devoting some of your precious "spare" time to the art of
making food this good.

Chocolate-dipped Candied Citrus Peel

Halve and remove fruit from 3 grapefruits and 3 oranges.

Cut peel into uniform 1/2" strips. Pare off white pith. Put in a saucepan
with water enough to cover. Boil 5 minutes, drain and repeat (this
debitters the peels). Add 2 cups sugar. Cook until peels are transparent
and sugar is absorbed (about 45 minutes), watching to avoid scorching.

When the peel is transparent (and it will seem like it never will get to
that stage, but be patient), most of the liquid will have been absorbed or
boiled off. I used tongs to grab the pieces of peel and tossed them onto
the cookie sheet with the sugar. I would think that you could put the
sugar in a bag and put the peel in there, and do a "shake 'n bake" type
thing, too. There will be a bit of liquid remaining in the pot -- rinse it
out pretty quickly, because it just gets stickier as it cools.

Spread a cookie sheet with 2-1/2 cups sugar. Roll the peels in sugar.
BTW, to "roll" the peels in the sugar on the cookie sheet, I used a couple
of forks. I love to cook and I use my hands a lot to stir and mix things
(even to stir stuff in a hot frying pan!) but I HATE having sticky fingers
and would rather have extra utensils to clean.

Lay strips skin-side up on a wire rack. Put waxed paper over them. Let rest 2 - 3 days.

Melt 3 oz semisweet chocolate in a double boiler.

Dip ends of peels in chocolate. Let cool on rack. Store in an airtight
box with layers of waxed paper in between.

PS - When I made this for Christmas, I also dipped various dried fruits and
whole, skinned almonds in chocolate to go along with the candied peel.
Quick, easy, and impressed the heck out of everyone!

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