Keep the fruit for another use and any leftover orange-scented sugar can decorate shortbread cookies or sweeten tea. Lemon peel is also delicious candied. If possible, use organic fruit.
- Portion size 96 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
Ingredients
Coating:
Method
Cut oranges lengthwise into eighths. Using paring knife, cut out flesh and reserve for another use. Cut each eighth lengthwise into thirds. Trim excess white pith to 1/4-inch (5 mm) thickness.In saucepan of cold water, bring strips to boil; drain and rinse in cold water. Repeat once. Set aside.
In clean saucepan, bring sugar and 2 cups (500 mL) water to boil over medium-high heat, stirring just until sugar is dissolved. Boil, without stirring, until syrupy, about 20 minutes.
Add orange strips to syrup; reduce heat and simmer until strips are translucent and softened, about 30 minutes. Let strips cool in syrup (do not stir) for 4 hours. Using slotted spoon, transfer strips to wire rack on baking sheet.
Coating: Roll each strip in sugar. Let stand until dry, about 4 hours. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 weeks.)
Nutritional facts Per piece: about
- Sodium 0 mg
- Protein 0 g
- Calories 9.0
- Total fat 0 g
- Potassium 4 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 2 g
%RDI
- Vitamin C 3.0
