5 large tangerines, halved and juiced (save the juice to drink at breakfast time) 2 cups granulated sugar, plus 1 cup for tossing Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you dont want them to become mushy.) Youll know theyre done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection