Preparation:
Juice oranges. Reserve orange juice for another use. Cut into quarters;
remove membrane and about half the thickness of the white layer. Or,
peel oranges, remove half the thickness of the white layer and reserve
orange flesh for another use. Cut peel into thin strips about the size
of matches. Place peel in a large saucepan and cover with 5 to 6 cups
water; add salt. Boil over medium-high heat 30 minutes or until peel is
tender. Drain; cover with fresh water and bring to a boil. Drain
thoroughly.
Add honey. Simmer over low heat 30 to 40 minutes or until all honey is
absorbed. Turn the mixture over frequently. Remove from heat; cool until
peel can be handled.
Chop coconut in food processor or blender until very fine. In a bag or
tightly covered container, shake partially cooled orange peel with
coconut. Cool completely on tray or baking sheet. Store at room
temperature in tightly covered container.
*Dry, finely chopped coconut is required for coating the peel. When
moist flakes are used, mixture tends to bind together when finely
chopped. Spread coconut on cookie sheet and dry at 325°F 10 minutes or
until dry but not browned. When finely chopped, 1 cup flaked coconut
makes 1/2 cup |
