3 cup citrus peel, cut into strips from:
4 to 5 medium oranges
6 med. lemons
2 med. to large grapefruit
12 cup cold water
2 1/2 cup sugar
1/2 cup honey
1 3/4 cup boiling water
Directions
From: Arizona Cookbook
Wash fruit. Score peel into quarters. Remove sections of peel with
fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6
cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat
process with 6 cups fresh water.
In a large saucepan, combine 1 1/2 cups sugar, honey and boiling
water. Bring to a boil, and boil about one minute. Add cooked,
drained peel and briskly simmer until almost all of the syrup has
been absorbed, about 30 to 40 minutes. Stir frequently to
avoid sticking.
Transfer peel to collander. Drain well, about 10 minutes. In large
bowl, toss drained peel with remianing 1 cup sugar to coat well.
Spread pieces out on waxed paper to dry. Store in tightly covered
container.
Servings: 6 servings
Candied Citrus Peel Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit
The History of Recipes
Written recipes as a concept can be traced far back into distant history, in fact as far back as pharonic Egypt, and maybe further still. In practice though, mostly, these early cook books were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we find some interesting books which were published in the 14th Century ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that we all know today, but rather descriptions of the types of meals prepared by the chefs of the rich people of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including basil and coriander. The introduction of these new tastes was responsible for a surge in books on cooking, most of which still exist in academic collections. Over the succeeding few hundred years, the powerful and wealthy strove to offer the most extravagent meals, and because of this the best cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cookbooks are greatly in demand as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Candied Citrus Peel recipe.
