Slow Cooker Candied Orange and Grapefruit Peel

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Slow Cooker Candied Orange and Grapefruit Peel

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Fruits Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large brightly colored thick-skinned navel

oranges

1 large thick-skinned grapefruit

6 cups water

7 cups granulated sugar -- (to 8 cups)

 

Rinse the fruit in several changes of boiling water to remove wax. Use a sharp

serrated knife to remove the rind (both the white pith and colored zest) from

the fruit, cutting down to, but not into, the fruit. Cut the rind into strips 2

inches long and 1/4 inch wide.

 

Bring the water to a rapid boil in a medium saucepan set over high heat. Add

the rind and cook, uncovered, for 5 minutes. Drain the rind and place it in the

insert of the slow cooker. Add 3 cups of the sugar and stir briefly just to

coat the rind. Cover and cook on high for 2 to 3 hours, or just until the rind

is very tender when pierced with a fork. Turn off the slow cooker, leaving the

rind and syrup in it.

 

Line a baking sheet with parchment or foil. Sprinkle 2 cups of the remaining

sugar into a rimmed pan or on another baking sheet. use tongs to transfer the

rind, one piece at a time, from the slow cooker to the sugar. Use the tongs or

two forks to roll it around until well coated, and then remove it to dry on the

parchment or foil. Repeat with the remaining rind, adding sugar as necessary.

 

As you become more proficient, you'll be able to do several pieces at one; just

make sure you coat all sides and that the pieces to not touch each other when

you place them on the second baking sheet. Allow the candied peel to dry,

uncovered, for 4 to 5 hours, and then store in a sealed container. It will keep

at room temperature for up to 1 month. Don't refrigerate this, as the sugar

will soften and the peel will get tacky.

 

Yields 50 to 60 pieces

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 5418 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 1399g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 57mg

Sodium. Exchanges: 94 Other Carbohydrates.

 

NOTES : Using the slow cooker to candy citrus rind is much simpler than the

traditional method. There is no need to monitor the process with a candy

thermometer or worry about a precise cooking time. Select thick-skinned

grapefruit and navel oranges because they yield the most flavorful and colorful

results.

Nutr. Assoc. : 0 0 0 0