40 A feast of flavour Orange peel (rolled) Method l Wash the oranges, wipe and zest gently with a fine grater. l Make 6 slices on the peel and remove in equal pieces. Roll each peel firmly and use a needle to thread themper dozen through a thick white string. Twist the first and last roll on each thread 2-3 times into a curl to hold on the string. Tie them together firmly like «bracelets». l Put the «bracelets» in a pot with cold water, bring to boil, then strain. Repeat the process (boil and strain) twice to wash away the bitter taste. l Add cold water and boil the peels over low heat for 45-60΄, until they soften. Strain, remove from the threads and place them on kitchen towels to dry. l Boil water with sugar in a pot, add the lemon juice and boil the syrup for 5 minutes. Add the peels and boil for 10 minutes. Remove fromheat, cover and leave them in the syrup until the next day. Then re-boil the preserve, reduce the heat and simmer for 15-20΄until the syrup sets. l Fill the sterilised jars while the preserve is warm, turn them upside down for 5 minutes and store. Ingredients 6 large oranges 3 cups of sugar 3 cups of water 1 tbsp of lemon juice
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