[Sca-cooks] Candied 'orange' rind

[Johnna Holloway]

Just use and practice with what you have.
Also talk to the produce manager or call the best
fruit market in your area and ask them when the varieties
will be coming in. The seasons vary as to availability.
I haven't even started this year.
Johnnae
(the candied oranges lady)

CLdyroz at aol.com wrote:

>Greetings unto the list!
>I come begging another question....
>I cannot find oranges. It just isn't the season yet, I think. I can find 
>navel oranges, but they are yellow, and have a must on the skin-and they are 
>limper then limp pasta.
>I have found Tangelos, whose skin has the same texture and the color that I 
>desire for the dish (firm and bright orange)
>Will using Tangelos have any difference in the dish? 
>This isn't for an A%S entry...yet. ... ;)thanks!
>Helen
>She of a hundred questions-and grateful for every answer :)
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