Adventures in Austerity: Orange-Peel Balls

Observing Tim’s cooking escapades.

First you soak the  peels in water to cover for 4 days. Change the water the water “often,” according to “La Cucina: The Regional Cooking of Italy.” This from a cookbook that will often direct you to put mixture to the fire until done.

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At the end of the soaking period, let the peels dry. Tim put his in the oven for a while. Once dry, coarsely chop the rinds, weigh them and add them to an equal amount of sugar. ( Update: It’s one cup of sugar for every cup of orange peel. )

The rinds and sugar should be cooked over a low heat. Stir to blend. Keep the mixture from boiling or caramelizing.

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Once the sugar has dissolved and the mixture has thickened, remove from the heat.

Tim discovered that his rinds weren’t chopped finely enough. He’s  chopped a second time to get the size down to facilitate rolling.

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Form the mixture into balls and roll into regular sugar.

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Store at room temperature.

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So very, very sweet.

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