1 ingredients:
8 oranges
1 water
1 cup boiling water
4 cup sugar
Directions
Makes about 3-4 lbs of candy.
(TIP): Collect the orange halves over a period of time and
refrigerate them in a plastic bag until you have enough to prepare
candied peel. You may candy *whole* orange halves, if you wish.
Just boile them without cutting them into strips. When cooled, they
make lovely containers for candies and nuts, or holiday desserts.
Wash the oranges. Cut into halves and squeeze out the juice. Use the
juice for some other purpose, of course. Place the oranges into a
large saucepan and cover with cold water.
Place over high heat and heat to a boil. Add cold water to cover
again. Heat to a boil and drain.
Repeat this process five times in all. Drain well and scoop out the
pulp. Cut the oranges into 1/4 inch wide strips.
Combine 1 cup of boiling water with 2 cups of the sugar. Heat until
the sugar is dissolved. Stir in the orange strips. Place over
medium heat and boil for about 30 minutes, until all the liquid
is evaporated. Watch carefully so the peels don't scorch.
Cool. Roll the strips in the remaining 2 cups of sugar. Place on
waxed paper to dry. Package and store in airtight containers.
Servings: 3 servings
Candied Orange Peel Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit
The History of Recipes
Academics have traced the existance of recipes back into the far past, in truth as far back into history as the ancient Egyptians, and potentially, even further back. However, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone 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 having made drinkers feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius created a number of documents which described recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times made use of many different spices and herbs, including some familiar names like thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. These new herbs and spices prompted an eruption in manuscripts on cookery, the majority of which are now in private libraries. During the succeeding few hundred years, the rich families of Wesstern Europe tried to serve the most exotic meals, and because of this the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications are increasing in popularity mostly due to higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Candied Orange Peel recipe.
