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Candied Satsuma Peel

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 1 1/2 cups candied peel (serving size: about 1 tablespoon)
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.

Ingredients

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

Nutrition 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

How to Make It

  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.