printer friendly format  

Candied Orange or Citron [Etrog/Esrog] Peel - pareve

Posted by : Ruth Heiges

Alana says...
>
>I'm really loooking for something not too difficult in the way of
>preserves (never having made any before) made from etrogs. Anyone have any
>good ideas?

Though this recipe is for candied orange peel, I see no reason not to be able to
make it with etrog/citron peel. You can eat this as a candy or use it to
decorate a white-frosted cake. This is from the Betty Crocker Cookbook of 1969.

Candied Orange Peel
~~~~~~~~~~~~~~~~~~~
With sharp knife, score peel of 2 large oranges into quarters. Remove peel
gently with fingers. Heat orange peel and 6 cups water to boiling. Simmer 30
minutes; drain. Repeat process, cooking peel in another 6 cups water. With
spoon, gently scrape off remaing white membrane from peel. Cut peel lengthwise
into 1/4-inch strips.

Heat 2 cups sugar and 1 cup water to boiling, stirring until sugar is dissolved.
Add peel; simmer 45 minutes, stirring frequently. Turn mixture into strainer;
drain thoroughly. Roll peel in 1-1/2 cups sugar; spread on waxed paper to dry.

Ruth

Return to RFCJ Archive Page