A nice winter treat: preserved orange peel
This candied orange peel is made with an unusual method that makes it especially flavorful and aromatic.
You can roll the strips in granulated sugar or leave them plain, to use in cakes and breads, cookies, or to dip in chocolate.
From the original recipe by Marion Harland
In: “Common Sense in the Household: A Manual of Practical Housewifery”, 1873–USA
Weigh the oranges whole, and take an equal weight of sugar.
Wash and scrub the oranges. Squeeze the juice through a strainer into a large pan. Mix the sugar with the orange juice.
Cut the peel in narrow strips.
Boil the peels in water, changing the water twice and replenishing it with boiling hot water kept ready for this purpose. Cook the peels until tender, about 15 minutes. Drain and set aside.
Bring the orange juice and sugar mixture to a boil, add to it the drained orange peel strips and boil 20 minutes.
Drain on racks, and when dry but still slightly tacky roll in sugar or leave as they are.