Free Recipe Pomerantzen
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Pomerantzen Recipe
6 Oranges or 6 small
-graperuit, peels only
3 qt Water
1 tb Salt
4 c Sugar; approximately
Confectioner s sugar
Pomerantzen Preparation
Peel the fruit, removing as much of the white pith as possible. Slice peel into strips about 3- inches long and 1/2- inch wide. Let them curl up. Put peels in a large crock and add water and salt. Leave overnight. Drain the peels and rinse thoroughly. Put in a saucepan of cold water and bring to a boil. Immediately after the water boils, drain the peels. Repeat this procedure 3 times. Weigh the peels. Put an equal weight of sugar into a heavy-based pan (about 3 cups), then add half that amount of water (about 1-1/2 cups) and bring to a boil without stirring. As soon as the syrup boils, add the peels and reduce the heat to low. Cook without stirring until all the syrup has been absorbed. Remove the peels, separate with a fork, and drain on wire racks with waxed paper beneath to catch the drips. When peels are cool enough to handle, pour 1 cup sugar into a shallow bowl and roll the peels in it, adding more sugar if necessary. Spread out the peels on racks and let dry, lightly covered with parchment or waxed paper, in a warm place for 2 days. Roll again, this time in confectioner”s sugar, then store in airtight tins. Makes 6 cups. VARIATION: Try other thick-skinned citrus peels. Make an attractive curled shape by stringing the peels on a thread before soaking them in brine, parboiling, and dipping in syrup. This candy is traditionally served during Sukkot. NOTE: Pomerantzen means oranges in Yiddish. Recipe from: Jewish Cooking From Around the World by Josephine Levy Bacon, p.172 Barron Educational Series, Inc. NY. 1986 ISBN# 0-8120-5714-7 Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest V97 #249 by Linda Shapiro on Sep 15, 1997
Cooking Temperature:
Recipe Serves: 1
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