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Ingredients
- 6 x Oranges (up to 8)
- 3 c. Sugar
- 2 x Vanilla beans split lengthwise
Directions
- 1. Using a sharp vegetable peeler, remove 1-to-1 1/2-inch-long strips of peel from oranges, removing only the orange-colored zest. If necessary, use a sharp knife to remove white pith from strips. Trim ends, and cut strips into slices about 1/16-inch wide.
- 2. In 2-qt saucepan, combine orange strips, sugar, vanilla beans and 4 c. water. Place over high heat to bring to boil, and then reduce heat to low. Simmer till peel is tender to the bite and syrup has thickened, 35 to 45 min.
- 3. Allow peel and syrup to cold to room temperature, and then transfer to covered container. Store refrigerated for as long as 3 weeks.
- Yield: About 1 1/2 c. peel, 2-1/2 c. syrup.
- Time required: 1 hour
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