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.