CANDIED ORANGE ZEST (CAN BE USED FOR GARNISH/DECORATION FOR LADY
These are great plain, but also look (and taste) great with Recipe #169726! (I always save some for my mother to snack on!)
Provided by Dwynnie
Categories Dessert
Time 12h45m
Yield 48 candied zests
Number Of Ingredients 6
Steps:
- Cut the oranges into eight sections and remove the pulp from the peel.
- Using a sharp paring knife, cut away as much of the white pith as possible from the peel.
- Cut the remaining orange peel in half (or into strips).
- Place the orange zests and half of 1 of the lemons in a large saucepan. Add water to cover and bring to a boil for 15 seconds. Drain, rinse under cold water, and drain again. Discard the lemon half.
- Repeat step 4 two more times, each time covering the zests with fresh water and adding another lemon half.
- Combine the 3 cups water and the sguar in a saucepan and cook over medium heat until the sugar has dissolved.
- Add the zests and the remaining lemon half. Bring to a gentle boil and cook for 15 minutes.
- Remove the pan from the heat and add the Grand Marnier. Leave the zests in the liquid, loosely covered, for at least 12 hours.
- Remove the zests from the liquid and set them on paper towels to drain. Roll them in the sugar, pressing sugar into the zests.
- Allow zests to dry slightly before serving.
- Store in an airtight container.
Nutrition Facts : Calories 49.1, Sodium 0.4, Carbohydrate 12.9, Fiber 0.4, Sugar 12.2, Protein 0.1
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