CLOVED & CANDIED ORANGE PEEL
- 2 oranges
- 1 tablespoon of salt
- 1 pinch of ground cloves
- 2 cups of sugar, plus some extra for rolling
Zest the peel into long strips with a citrus zester. (You can cut off the zest as well with e a vegetable peeler, then cut into strips, just be sure to scrape off all of the white pith as it's nasty bitter.) Add salt and peel to 4 cups of water and let stand overnight.
Drain and rinse. Place in a saucepan and cover with cold water. Heat to boiling and then drain. Repeat 3 times (this is to remove any bitter taste).
In sauce pan, combine peel, sugar and 1/2 cup water. Heat and stir until sugar dissolves. Continue to cook until peel is translucent. Drain any liquid.
Place some granulated sugar and a pinch and roll peel in granulated sugar and ground cloves. Be sure to only use a small pinch of cloves, in large amounts by itself raw cloves can create a burning or numbing sensation on the tongue. (By the by never take a pinch of ground cloves and put it on your tongue; can you tell I learned something today?) You just want a very slight taste of it, and when combined with the sugar it's tamed and tasty. Allow to dry.
Note: This, like many of my recipes, can easily be adapted to a sheet or round cake as well.
This recipe, as well as others and food essays, can be found at my blog Vanilla Garlic