Candied Orange or Lemon Peel

Using a paring knife, quarter the fruit lengthwise, cutting through the peel only. Remove each quarter of peel from the fruit. Save the flesh of the fruit for another use. Place the peels in a 4- to 6-quart pot and cover with cold water. Bring to a boil, uncovered, and simmer for 10 minutes. Drain and allow to cool. Using a tablespoon, carefully dig out most of the white pith on the peels and discard. Julienne the peels lengthwise into 1/4-inch strips and set aside. Return the pot to the burner and add 2 cups of the sugar and 1 cup water. Heat to dissolve the sugar. Add the julienned peel and simmer gently, covered, 45 minutes. Stir occasionally. Remove the peel to drain on a fine mesh cooling rack with a pan underneath. Spread the peel out so it will drain evenly. Allow to cool and dry out 1 hour. Place the drained dried peel in a large bowl and toss with the remaining 2 cups sugar until evenly coated. Sift the excess sugar through your hands. Place the sugar-coated peel on a baking sheet and allow to dry overnight. Store in canning jars up to two weeks. This recipe makes about 2 quarts orange or about 1 1/2 quarts lemon peel. Comments: This is a Christmas treat that goes back to the early days in this culture when even the peel of a holiday orange was not wasted. If your children have never tasted freshly candied peel they are in for a serious treat. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-16-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-15-1995 Recipe by: Jeff Smith