Candied Jaffa Orange Peel

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Four medium Jaffa oranges
1 cup sugar
2 tablespoons light corn syrup
granulated sugar

Directions: Remove the peels in quarters. Then lay each quarter flat and cut into ½ inch strips. Place strips in an enamel saucepan and cover with water. Bring to a boil and simmer for ten minutes. Drain, cover with cold water and repeat as above. Drain the peel again and cover once more with cold water. Bring to a boil and simmer until tender. Drain. Bring the sugar, corn syrup and ½ cup water to a boil. Add the orange peels. Cook the peel until it is translucent, gently simmering all the while. Pour the peel and syrup into a bowl, cover and let stand for 12 hours or overnight. Reheat the candied peels, drain and roll in granulated sugar. Store in an airtight container.