Ingredients
- Fresh orange peels, cut into thin strips (any amount you have)
- Brine solution (½ cup salt per quart of water)
- Fresh cold water
- Granulated sugar (use equal weight to prepared peel)
- Water (enough to make syrup)
- Brandy (1 pint for every 4 pounds of peel)
Instructions
Cut orange peels into thin strips. Place them in a moderately strong brine (about ½ cup salt per quart water). Stir daily and let stand for 10 days.
Drain, rinse in cold water, and then soak in fresh water for 3 days, changing the water once every 24 hours.
When ready to cook, drain and place the peel in a pot with enough cold water to cover. Bring to a boil and simmer until the peel is tender enough to pierce with a straw. Drain well.
Weigh the peel, then measure out an equal weight of sugar. Combine the sugar with just enough water to make a syrup. Bring to a boil, then add the cooked peel. Simmer until the peel is translucent and the syrup thickens.
Remove from the heat. For every 4 pounds of peel, stir in 1 pint of brandy.
Pack the preserved peel into clean jars, seal, and let rest for at least 2 weeks before using.
Tip: You can save peel bit by bit from oranges you use for other purposes—just keep it in brine and stir daily until you have enough to prepare a batch.
