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Listed in: Confections
Rind 2 oranges
Water
1 pound sugar
Scrub the orange rinds thoroughly, then cut into strips about one-fourth inch wide. Cover these with cold water, place over a slow fire and bring to boiling point. Pour off the water, add fresh cold water and repeat the process, doing this three times. Then allow the rinds to simmer gently until tender. If rinds are fresh they may cook within one and one-half hours, but if they are at all dry and hard, a longer time must be allowed. Drain, reserving two-thirds cup of the liquid. Return this to the rinds, add the sugar and simmer very slowly until the rinds are clear. Cool, drain and toss in granulated sugar until every piece is coated. The drained off syrup may be reserved for re-use in place of adding all fresh granulated sugar.Grapefruit rind may be prepared in this same way but should be scalded and the water changed four times instead of three because of its greater bitterness.
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