Tuesday, December 8, 2009

and visions of orange peel danced in my head...

The Margaret Rudkin Pepperidge Farm Cookbook; an awesome thrift shop find! In it is a recipe for candied orange peel, an old fashioned sweet popular in colonial times and a family favorite of ours for the Christmas season. It's easy to make, too.

Can you believe it only took four oranges to get this much peel? This recipe suggests removing all the white part of the orange skin, but I prefer to leave some. It's less fiddley to prepare. Having tried it both ways, I think it tastes better, too.

Love the vintage pen and ink drawings that are through out the book. Click on the photo to enlarge the recipe.

You'll have to imagine that there is a picture of the peel cooking in a pot of sugar syrup, which I forgot to take because I was too busy trying to avoid burning myself while stirring the molten hot lava-like syrup. This is what the peel will look like after being cooked, at which point you sprinkle it with sugar.

Ta - da! When it finally dries, the peel is all sugary sparkley-warkley Christmasy nice. Much better than sugar plums, in my opinion.

5 comments:

Niamh said...

DON'T EAT THEM ALL!! I AM COMING!!! I love those: LOVE those! And I also love the oranges you poked with cloves and let dry out for a year then threw in the fire place! You forgot to tell about how the sugar you sprinkle on them is not just any sugar, it is the special big granules of sugar...I wouldn't mind some sugar plums either.

Stephanie Ann said...

Mmmmmmm... These were very yummy last weekend. Thanks for the recipe.

Jodi said...

your welcome!

Sara said...

My grandmother used to make candied orange peel....I loved it as a child and I'm sure I still do!

Jodi said...

It is good Sara. Besides eating it as is, I like floating it in a hot cup of tea and eating it when the tea is done. Yum.

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