Though the process of making candied peel is similar to that of making Zuccata, there are different procedures for preparing candied orange peel. This recipe works well, and the peel keeps almost indefinitely in the refrigerator.
Score the oranges in 5 or 6 places from stem to blossom ends and remove the peel (both the colored part and the white part beneath it). Weigh the pieces of peel. There should be about
Place the peel in a large saucepan or casserole and cover with water. Bring to a boil and drain. Repeat the process 7 more times to remove the bitterness from the peel and to soften it.
Combine the sugar, corn syrup, and water in a large saucepan or casserole. Bring the syrup to a boil and add the blanched orange peel. Bring to a boil, lower to a simmer, and cook until the syrup is very thick. Add
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