Candied Satsuma Peel

Candied Satsuma Peel Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Use these sugar-coated treats as a garnish for Satsuma Cloud Tart , or serve along with cookies and chocolates when entertaining. Store sugar and peel in an airtight container between layers of wax paper for up to a month.
5

Outstanding

Yield:

1 1/2 cups candied peel (serving size: about 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 48
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 12.4 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.1 mg
Calcium 6 mg

Ingredients

12 satsuma oranges
2 1/2 cups sugar, divided
3/4 cup water

Preparation

1. Peel oranges; scrape white pith from rind. Reserve orange sections for another use. Cut rind into 1/4-inch strips.

2. Combine 1 1/2 cups sugar and 3/4 cup water in a medium saucepan over medium heat; cook 2 minutes or until sugar dissolves, stirring constantly. Stir in rind; cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely. Strain rind mixture through a sieve into a bowl. Discard liquid. Pat rind dry with paper towels. Place remaining 1 cup sugar and rind in a medium bowl, tossing well to coat.

Note:

Joanne Weir,

December 2008
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