Candied orange peel

With oranges in season right now in most of the northern hemisphere, now would be a great time to try out this recipe. You can eat the insides and then candy the peels. Works for me!

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This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Ingredients:

• 4 Sunkist oranges
• 1/2 cup water
• 1 cup sugar

Instructions:

1. Remove peel from four Sunkist oranges in quarters
2. Cover with cold water in saucepan
3. Bring to a boil
4. Cook slowly until soft
5. Drain
6. Using a spoon, remove white portion off orange peels
7. Using kitchen scissors, cut yellow (orange) portion in thin strips
8. In separate saucepan, boil 1/2 cup of water and sugar until syrup will thread when dropped from tip of spoon [thread stage is 230°F-235°F)*]
9. Cook orange peel strips in syrup for 5 minutes
10. Drain
11. Coat with fine granulated sugar

*If you aren't using a candy thermometer (which I highly recommend) you can test candy the old fashioned way using cold water. Click here to read all about testing candy using cold water.