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

Daniel & Elizabeth Phelps dephelps at embarqmail.com
Fri Nov 13 14:18:22 PST 2009

Years back I took "match sticks" of fresh orange peel, white pith removed, 
filled most of a small bottle with them, filled the rest of the bottle with 
brandy and corked the bottle.  Over time the brandy took out all the orange 
oil and most of the color from the peel.  Used the resultant liquid when I 
made orange sauce for duck.  Other possibilities could be explored.


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