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Ingredients
- 5 lrg tangerines halved and juiced (save juice to drink at breakfast time)
- 2 c. granulated sugar plus
- 1 c. granulated sugar for tossing
Directions
- Place the tangerine halves in a large saucepan with sufficient cool water to cover. Bring to a boil, reduce heat, and simmer till the tangerine rinds are tender, about 30 to 45 min. (Begin checking the rinds for tenderness about 20 min into the process, you don"t want them to become mushy.) You"ll know they"re done when you can scrape away the pith (the white part) easily.
- Drain the peels and when cold sufficient to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 c. water with the sugar. Bring to a boil, add in the peels, reduce heat to medium, and cook till the peel is translucent/soft, stirring occasionally.
- Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cold and drain. Spread the remaining sugar in a large shallow bowl, or possibly on a cookie sheet. Add in the liquid removed peel to the sugar and toss to coat with the sugar, separating the pcs as you do so.
- Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or possibly refrigerator.
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