** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Make 6 lengthwise incisions (top to bottom) in fruit peel.
2. Separate fruit from peel, reserving fruit for another use.
3. In a pot of boiling water, add peels, return to a boil, boil 30 seconds, drain, and rinse under cold water.
4. Repeat 2 times to remove bitterness. Return peel to pot, add 4 cups of the sugar and 2 cups of water.
5. Bring to a slow boil and simmer gently for 1 to 1 1/2 hours, stirring occasionally.
6. With tongs remove peel from syrup and drain, skin-side up, on a wire rack, 1 hour.
7. In a bowl, toss peel with remaining 2 cups sugar until evenly coated.
8. Transfer to a wax paper-lined baking sheet. Set in a cool, dry place overnight to harden.
9. Store in tightly-fitted jars for up to 2 weeks.
10. Dipped in Chocolate Sauce if desired. Cool in refrigerator until chocolate sets, about 1 hour.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners, Oranges allergies.
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