Catholic Recipe: Candied Orange Peel
St. Leo's Abbey in St. Leo, Florida, has been called "the abbey founded on the bed of a river of orange juice," because the citrus groves tended by Benedictine monks of the abbey help finance their educational activities.
The abbey church, atop a knoll in the heart of one of the finest citrus areas in the world, dominates a hill-studded lake region dotted with red-tiled roofs and — in all directions — lavish with orange and grapefruit groves. In addition to their citrus business, the monks raise their own beef animals and have a dairy herd. Students have fresh milk and homemade bread every day, as well as all the citrus fruits and juices they want!
The Brothers recommend the use of the fruit they raise in the following fine recipe.
DIRECTIONS
Remove orange peel in quarters; place in saucepan; cover with cold water. Bring to boil; cook until tender, pouring off water and adding fresh cold water several times. Drain peel; cut in thin strips with scissors. Combine 1 cup sugar, salt, and water in saucepan; cook until mixture threads (242° on candy thermometer). Add peel; cook over low heat until syrup is absorbed. Roll strips in remaining 1/2 cup sugar until coated. Cool. Makes about 1/2 pound.
NOTE: 2 teaspoons ground ginger may be combined with 1/2 cup sugar for coating, if desired.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
