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Name: Candied Orange Swizzle Sticks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Sugar; plus extra; 3 Whole oranges

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INGREDIENTS

1 c Sugar; plus extra
3 Whole oranges

INSTRUCTIONS

Scrub the oranges well with a vegetable brush. With a single hole citrus zester, cut one continuous, unbroken strip of zest from each orange in a spiral. Cut the strips into twelve 8-inch lengths. Combine 1 cup sugar and 1 cup of water in a heavy-bottomed saucepan. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat to medium-low, add orange strips, and simmer for 25 minutes, until slightly translucent. Remove from heat. Remove strips of orange zest, one piece at a time, from the cooking liquid, and allow them to cool to the touch. Twist each strip in a corkscrew shape around a skewer. The ends of the zest should stay in place or just loosen slightly. Place on a baking rack, and allow to dry until stiff, about 6 to 8 hours. Gently loosen zest from skewer. On a plate, roll zest in the sugar, and serve with Ginger and Blood Orange Punch (see recipe). Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "12 sticks" Per serving: 959 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 246g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Candied Orange Swizzle Sticks

1 c Sugar; plus extra
3 Whole oranges

Scrub the oranges well with a vegetable brush. With a single hole  citrus zester, cut one continuous, unbroken strip of zest from each  orange in a spiral. Cut the strips into twelve 8-inch lengths.  Combine 1 cup sugar and 1 cup of water in a heavy-bottomed saucepan.  Bring to a boil over medium high heat, stirring until sugar is  dissolved. Reduce heat to medium-low, add orange strips, and simmer  for 25 minutes, until slightly translucent. Remove from heat. Remove  strips of orange zest, one piece at a time, from the cooking liquid,  and allow them to cool to the touch. Twist each strip in a corkscrew  shape around a skewer. The ends of the zest should stay in place or  just loosen slightly. Place on a baking rack, and allow to dry until  stiff, about 6 to 8 hours. Gently loosen zest from skewer. On a  plate, roll zest in the sugar, and serve with Ginger and Blood Orange  Punch (see recipe).    Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997"  S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Yield: "12 sticks"    Per serving: 959 Calories (kcal); trace Total Fat; (0% calories from  fat); 4g Protein; 246g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0  Fat; 13 1/2 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (393g)
Recipe Makes: 1 servings

Calories: 185
Calories from Fat: 4 (2%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 711.3mg		19 %
Total Carbohydrate 46.2g		14 %
	Dietary Fiber 9.4g	38 %
	Sugars, other 36.7g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 185

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