Candied Orange Peel

Granny made these gumdrop-like candies every Christmas when we were little.

When David was getting married, Mary Ellen made them for Kayla’s wedding shower and served them with Chocolate Shots.  They looked great presented on a plate together.

We recommend using the leftover juice to make Granny’s Orange Pecans.

by Granny–Dolores Borel

6        medium  orange — peeled
1        Tablespoon  salt
2        cups  sugar

Peel the oranges by hand and scrape with a spoon to remove the membrane from the orange peel.  As an alternative, use a vegetable peeler to create long strips of peel that will later be trimmed.  A vegetable peeler will create thinner candies than the peel and scrape method.

Add salt and peel to 4 cups water.  Weigh down peel with something and keep submerged overnight.  Drain and rinse.

The next day, cover with cold water and heat to boiling.  Drain and repeat 3 times.

Cut peel with shears in strips.

In saucepan, combine peel, sugar and 1/2 cup water.  Heat and stir until sugar dissolves.  Cook until transparent.  Drain and roll in granulated sugar.  Dry on rack.  Makes 2 to 2 1/2 cups.

Transparent peels ready to be drained and sugared.

Drying on the rack.