When on holiday you have time to read and reading Grandmother’s old recipe notebook we found this recipe:Scorzette d’Arancia Candite.This is the Italian for Candied Orange Peel.
The candied orange peel are perfect to be served during the Holidays ,as a garnish or to prepare nice gifts.
Much better if orange peel are made from organic oranges
- orange peel
- sugar
- water
Peel the oranges into wedges, possibly all the same size.
Put them in a container covered with water for two days, changing the water as often as possible (approx. every 6 hours)
Bring a pot of water to a boil, then cook the peel for 15 minutes. Until you can stick them with a toothpick.
Drain and let them cool.
Weigh them and calculate an equal weight of sugar.
Put the sugar in a pot, moisten it with some water, so as to moisten it and make a paste just leaking.
Add the peel and cook ,stirring often.
When the sugar will be almost completely absorbed drain the orange peel and arrange them well spread out from one another in a pan lined with parchment paper.
The peel will now have to dry completely.It will take several hours, from 6 to 24 depending on the humidity of the place.
Keep them in airtight jars so they last a couple of months or-even better-serve them.So cute in small jars as a gift!
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