Orange Peel Granules (Citrus sinensis) 1 lb: K

This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A delightful addition to drinks, cakes and spicy meat dishes "“ often candied or fermented. Candied Orange Peel: http://www.ultimatenut.com/orangepeelrecipe.htm: Total Preparation Time: 2 Hours and 30 Minutes Ingredients: Peel of 5 pounds of Oranges, Water, Sugar Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8 to ¼ inch wide While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup. Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy. After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry. Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use. Makes about 40 dozen pieces. Each piece: 6 calories, 0 sodium, 0 cholesterol, 0 fat, 2 grams carbohydrates, 0 protein, 0 fiber. Chicken with Orange Peel Stir Fry: http://www.cooksrecipes.com/poultry/chicken-with-orange-peel-stir-fry-recipe.html: 1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces ¼ teaspoon salt 2 tablespoons dark soy sauce 1 tablespoon cornstarch 4 cups oil for deep frying 2 tablespoons sesame seed oil 2 tablespoons preserved orange peel or fresh dried orange rind, * cut into chunks 1 tablespoon scallion, chopped fine 1 tablespoon ginger, chopped fine 2 whole dried red chili peppers, cut into quarters 4 ½ teaspoons sherry 1 teaspoon red wine vinegar 3/4 tablespoon sugar Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. Remove to platter. Serve