5 Citrus fruit (5 to 10), *see Note
1 quart Water
1/2 teaspoon Salt
1 pound Granulated sugar
7 ounces Glucose or corn syrup
Yield: 50 Pieces
1. Wash the fruits. With a sharp knife, cut large, thin pieces of the peel from the citrus fruits. Remove as much of the white pith as possible.
2. Cut the peel into long, thin julienne strips, about 1/4-inch (6 millimeters) wide.
3. Bring 1 pint (450 milliliters) of the water and the salt to boil in a saucepan large enough to hold the citrus rind. Add the rind and simmer for 2 minutes. Drain.
4. Bring the remaining pint of water, sugar and glucose or corn syrup to a boil. Add the blanched citrus rind and reduce the heat to a low simmer. Cook the rinds for about 15 to 20 minutes until they are translucent and tender. Store the rind in the syrup in the refrigerator. Or drain the rind on a screen until cool. Sprinkle the drained rind with granulated sugar and store in an airtight container.
5. Yield: 50 - 100 candies/strips
Notes: Method: Preserving
Orange, lemon, grapefruit, mandarins, or tangerines may be used. Organic produce is recommended.
1 quart Water
1/2 teaspoon Salt
1 pound Granulated sugar
7 ounces Glucose or corn syrup
Yield: 50 Pieces
1. Wash the fruits. With a sharp knife, cut large, thin pieces of the peel from the citrus fruits. Remove as much of the white pith as possible.
2. Cut the peel into long, thin julienne strips, about 1/4-inch (6 millimeters) wide.
3. Bring 1 pint (450 milliliters) of the water and the salt to boil in a saucepan large enough to hold the citrus rind. Add the rind and simmer for 2 minutes. Drain.
4. Bring the remaining pint of water, sugar and glucose or corn syrup to a boil. Add the blanched citrus rind and reduce the heat to a low simmer. Cook the rinds for about 15 to 20 minutes until they are translucent and tender. Store the rind in the syrup in the refrigerator. Or drain the rind on a screen until cool. Sprinkle the drained rind with granulated sugar and store in an airtight container.
5. Yield: 50 - 100 candies/strips
Notes: Method: Preserving
Orange, lemon, grapefruit, mandarins, or tangerines may be used. Organic produce is recommended.
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