Common is the story of a farm wife butchering the turkeys in November and trading them at the general store for Christmas baking supplies, including the ingredients for making sweets.
Fudge falls into this category. Two weeks ago, I included a recipe for Maple Cream Fudge from my grandmother's recipe box. This week, I'm presenting the technique for making candied orange peel in the Lebanese tradition.
Dora Nasser came to Saskatoon with three young daughters in 1963 when her husband, Karim, took a teaching position at the University of Saskatchewan. Back then, she couldn't buy some ingredients essential to Lebanese cuisine such as eggplant, lentils, ground lamb and olive oil. "I really missed the food. We didn't starve but we didn't have the things I craved," she recalls.
How things have changed. Now she can buy eggplant of various sizes and olive oil from several countries. As for lentils, Saskatchewan now grows more lentils than anywhere else in the world!
Her family Christmas includes turkey stuffed with rice and pine nuts, Lebanese shortbread and candied orange peel. She prefers to use Seville oranges, but other thick-skinned oranges will do. Leftover syrup can be used in making baklava (a Middle Eastern dessert), added to the punch bowl or served on ice cream.
Candied Orange Peel (see images below)
Water for boiling
2 cups water
2 cups sugar
1 cup honey
Needle and thread
Lightly grate the oranges to take off the shine. Cut the stem and flower ends off each orange.
With a knife, score the peel into quarters, cutting through the peel from top to bottom. Peel each section off the orange including the white pith, then cut each section in half lengthwise. This makes 8 peels per orange. Boil orange peels in water until soft.
Put peels in cold water for a day or two, changing the water twice. Lay peels on a tea towel or paper towel to dry, pressing out excess water. I left the peels overnight.
String a needle with thread. Roll each peel into a curl and secure it by piercing it with the needle and thread. Continue until all the curls are strung together, pressed close so they cannot uncurl.
In a saucepan bring the 2 cups water, sugar and honey to a light boil for 10 minutes, until sugar is dissolved. Place the string of orange curls into the hot sugar syrup and boil on medium heat for 20 minutes or longer.
Cooking is done at the two drop stage: scoop some syrup with a cold spoon and pour it back into the pot. When the syrup rolls off the spoon in two side-by-side drops (as opposed to one stream) cooking is complete. Lift out the peels. Cool slightly and pull off string.
(This article first appeared in the Saskatoon Star Phoenix.)