Candied Orange Peel

6 Medium Oranges	2 Cups Sugar
4 Cups Water	1/2 Cup Water
1 Tablespoon Salt

Cut peel of each orange in sixths; loosen from pulp with spoon. Remove most of the white membrane from peel. Add salt and peel to 4 cups water. Weigh with a plate to keep peel under water. Let stand overnight. Drain and wash thoroughly. Cover with cold water and heat until boiling. Drain. Repeat 3 times. This help remove the bitter taste. With shears, cut peels into strips. In saucepan, combine peel (about 2 cups), sugar and 1/2 cup water. Heat and stir until sugar dissolves. Cook slowly until peel is translucent. Drain. Roll in granulated sugar. Dry on rack. Makes 2 to 2 1/2 cups.

Recipe - Calla Ferre - From Better Homes and Gardens New Cookbook, 1976.

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"One of those old-fashioned recipes that isn't done much anymore, but is very good." - Calla Ferre

"Try other citrus peel as well for a colorful addition to your cookie or candy plate, or garnish for other desserts." - April Ferre

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