tag:blogger.com,1999:blog-2712030568753764986.post2890003345894114993..comments2016-02-14T23:51:45.935+09:00Comments on Kim's Kantan Cooking: Candied Citrus PeelKimhttp://www.blogger.com/profile/03235039117825500674noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2712030568753764986.post-78940644298453985382009-03-10T14:36:00.000+09:002009-03-10T14:36:00.000+09:00I did a bit of googleing, and Martha Stewart had a...I did a bit of googleing, and Martha Stewart had a nice and easier method of taking the "pith" off the peel, that made this last batch go a little easier. Cut the peel into wide strips, lay it flat and cut the white pith off. I preped one dekopon a night after we all shared it for dessert, and stored the peel in the fridge till they were all eaten. Then did a bigger batch at once. Sooo yummy!Kimhttps://www.blogger.com/profile/05848246862878846083noreply@blogger.comtag:blogger.com,1999:blog-2712030568753764986.post-72958703549413222362009-03-02T15:56:00.000+09:002009-03-02T15:56:00.000+09:00I haven't candied anything before, but given the l...I haven't candied anything before, but given the large number of oranges and lemons that my father-in-law grows, I think we should! I think we should be saving orange peel (for baking) and lemon peel (for cooking) and candied peel for eating....All rather than tossing the rinds. Right now, they squeeze the juice out of the fruits and then toss the rinds of all those lovely fruits. Seems such a waste! Thanks for sharing this idea! <BR/><BR/>Oh - and it sounds slightly similar to the process I used for making orange marmalade (that sweetening of the rinds with sugar, that boiling to take out some of the bitterness etc.)Coffeegrljapanhttps://www.blogger.com/profile/04848101070810301786noreply@blogger.com