Orange Rind Preserves Recipe
Once you taste this Orange Rind Preserves recipe, I am sure you will always get hooked to it. This Asian recipe of Orange Rind Preserves is relished the world over. In my view, to call yourself a chef, you need to have a personal recipe of Orange Rind Preserves, just like I do.
Ingredients
5 large oranges
5 cups sugar
3 tablespoons lemon juice
Directions
Cut the rind from each orange into seven strips, cutting from stem end to the bottom.
Remove the pulp and reserve for another purpose.
Roll each strip jelly-roll fashion.
Sew the strips together with needle and thread.
Place the strips in a bowl, cover with water, and leave at room temperature overnight.
Drain.
Add fresh water to cover.
Bring to boil over high heat.
Reduce heat and simmer five minutes.
Drain.
Blanch under cold running water.
Cover with fresh water and leave overnight.
The next day boil again for five minutes.
Blanch with cold running water.
Place the strips in a saucepan, cover with water.
Add the sugar.
Bring to boil over high heat.
Reduce heat and simmer, stirring occasionally, until the sugar dissolves.
Stir in the lemon juice and cook over medium heat until the syrup thickens, stirring from time to time to prevent the bottom from burning.
Remove from heat.
Cool and remove the strings.
Pour the strips into jars with the syrup.
Cover and store in a cool place.
If the syrup is not thickened enough, store in the refrigerator.
The preserve will keep for a year.
To use, slice the strips very thin to garnish puddings, cakes or sweet breads, or enjoy them after dinner with coffee.
Remove the pulp and reserve for another purpose.
Roll each strip jelly-roll fashion.
Sew the strips together with needle and thread.
Place the strips in a bowl, cover with water, and leave at room temperature overnight.
Drain.
Add fresh water to cover.
Bring to boil over high heat.
Reduce heat and simmer five minutes.
Drain.
Blanch under cold running water.
Cover with fresh water and leave overnight.
The next day boil again for five minutes.
Blanch with cold running water.
Place the strips in a saucepan, cover with water.
Add the sugar.
Bring to boil over high heat.
Reduce heat and simmer, stirring occasionally, until the sugar dissolves.
Stir in the lemon juice and cook over medium heat until the syrup thickens, stirring from time to time to prevent the bottom from burning.
Remove from heat.
Cool and remove the strings.
Pour the strips into jars with the syrup.
Cover and store in a cool place.
If the syrup is not thickened enough, store in the refrigerator.
The preserve will keep for a year.
To use, slice the strips very thin to garnish puddings, cakes or sweet breads, or enjoy them after dinner with coffee.
