Directions:
- Remove peel, including a little of pith, from tangerines in (2- by 1-inch) strips with a sharp vegetable peeler (preferably Y-shaped). Cut into thin (1/8-inch) julienne strips.
- Cover strips with cold water in a medium saucepan and bring to a boil. Drain in a sieve, then repeat procedure with more cold water 2 times.
- Bring granulated sugar, water, and zest strips to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer until zest is translucent and syrup has thickened, 45 to 50 minutes.
- Lightly oil a large rack and set over a wax-paper-lined baking sheet. Transfer candied peel to rack with a fork, separating strips. (Discard syrup or reserve for another use.) When peel is cool (but not completely dry), toss with superfine sugar in a bowl to coat. Return to rack until dry to the touch, about 30 minutes.
- Cooks' note: Candied peel keeps in an airtight container at room temperature 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516 Kcal (2160 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.49mg | 0% | |
| Potassium | 2.67mg | 0% | |
| Total Carbs | 133.33g | 44% | |
| Sugars | 133.33g | 533% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 177.12 Kcal (742 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.54mg | 0% | |
| Potassium | 0.92mg | 0% | |
| Total Carbs | 45.77g | 44% | |
| Sugars | 45.77g | 533% | |
| Calcium | 5.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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