[Sca-cooks] Candied fruits--oranges and lemons

Johnna Holloway johnnae at mac.com
Thu Nov 12 16:43:49 PST 2009

Truth be told the fruits will vary from time to time depending on the
sweetness or sourness of the original fruits. Peels vary too depending  
if you cut all the pith away or leave some and if or how many times  
you boil or rinse the peels before candying. You can candy almost all  
the citrus fruits except pomelo peels are nasty. If you are doing  
citron, get a regular citron and not a Buddhist Hand. I thought  
candying the fruits of the blood oranges were among the most  
attractive, especially if you have a variety of colors that range from  
pale to deep ruby red. Just depends on what is in the market and at  
what price. Candying ginger would be another option.

Check out the recipes in Martha Washington's Booke of Cookery also and  
Hess's comments.

(been there and candied most of it)

On Nov 12, 2009, at 6:17 PM, Pixel, Goddess and Queen wrote:

> So our 12th Night this year is an Elizabethan theme. We have a  
> number of people coming in from out of town (and staying with us)  
> and I thought I'd be nice and provide lunch for all of us instead of  
> relying on the site lunch or going out. And, being me, ideally I  
> would like it to be documentable. So I am going to make candied  
> lemon and orange peels (and a bunch of other stuff, and an A&S entry).
> My questions (after perusing carefully the relevant bits of the  
> Flori-thingy) are: can one use Clementines (yes, I know they aren't  
> period) or is the peel too thin? I was thinking that I might  
> experiment with making preserved oranges with them. Also, can one do  
> the same thing with lemons successfully?
> Many thanks, Margaret FitzWilliam

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