Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (23 page)

2.
Combine applesauce and sugar in a saucepan and bring to boil over medium heat, stirring occasionally to prevent burning. Continue cooking on medium-low heat for about 10 minutes until the applesauce is thick.

3.
Dissolve the gelatin in ½ cup cold water. Add it to the apple mixture and stir to combine. Cook for about 5 minutes.

4.
Add lemon juice and walnuts and stir to combine.

5.
Pour into prepared baking pan and let cool and set overnight.

6.
Using a sharp, well-oiled knife, cut into 1-inch squares and roll in confectioners’ sugar to coat.

Yield:

About 64 jellies

Storage:

Store in an airtight container between sheets of wax paper for up to 2 weeks.

General Description:

Also called
citrus confit
or
candied citron
, these thin strips of citrus peel preserved in sugar are a common Christmas confection
. Orange and lemon peel are the
most common, but any citrus will do. The peel is cooked in a sugar syrup until softened and sweetened, rolled in granulated sugar, and sometimes even dipped in chocolate; candied orange peels dipped in chocolate are called
orangettes
. This versatile candy is served as a snack or used as an ingredient in desserts such as fruitcake, panettone, and plum pudding.

History:

Candying was developed in ancient times to preserve fresh fruit. It was first practiced in Asia and the Middle East, and it travelled to Europe in the 8th century along with the spread of sugar. Candied fruit and citrus peel add flavor to cakes and breads, especially holiday desserts such as fruitcake, lebkuchen, and stollen. At the end of the year, these pastries filled with candied fruit and citrus peel are a sweet reminder of the abundance of summer and fall.

Serving Suggestions:

Candied citrus peels are a traditional Christmas treat. They can be chopped into pieces and sprinkled into cake or cookie batter or used as a garnish for truffles and tarts. Candied citrus peel is also used in
panforte de Siena
and
sugarplums
and can be sprinkled over
chocolate bark
or into
chocolate bars
.

Candy-Making Notes:

Almost any citrus can be used in this recipe, such as oranges, lemons, tangerines, or grapefruits. The blanching process sweetens and softens the bitter citrus peel.

Recipe:

1.
Cut the oranges into quarters, then cut off the peel, leaving a thin layer of pith. You can eat the fruit or use it in another recipe.

2.
Slice the peel into thin strips about ½ inch wide.

3.
To blanch the peels, place them in a saucepan and fill it with enough water to cover them (about 1½ cups). Bring to a boil over medium-high heat for 1 minute.

4.
Drain, cover the peels with fresh water, and bring to a boil again. Repeat this process once more, for a total of 3 blanchings.