HOLIDAY TEA TREATS
By Ellen Easton ©2007 All Rights Reserved

These delicious holiday tea treats will be a welcome addition to any holiday party menu, tree trimming or wrapped to be given as a gift.

Ellen's CANDIED ORANGE RIND

Ingredients
3 or 4 Navel Oranges
1 cup of water
1 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. Nielsen-Massey Pure Orange or Pure Almond Extract

Preparation
Quarter the oranges. Scrape to remove the flesh and all white pith. Cut into lengthwise 2” strips. Place strips into a pot of cold water. Bring to a boil, and strain. Repeat two times. In a saucepan, over a medium heat, dissolve completely 1 cup sugar in 1 cup of water. Cinnamon and extract ingredients may be added to sugar syrup for flavor. Add the orange strips, and simmer over a very low heat for one hour or longer until the strips are translucent.

Remove strips from pan. Dredge strips in granulated sugar. Place on a wire rack to cool and dry. Store in an airtight container for one week. When ready to serve candied orange ends may be dipped in chocolate.

source credits:
candied gingermen & canes www.gingerpeople.com
hand decorated rose sugars: Reva Paul (212) 722-7981

ELLEN EASTON, author of AFTERNOON TEA...TIPS,TERMS and TRADITIONS, etiquette, lifestyle and tea consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is a speaker and designer of related products to the hotel, food service, retail and special event industries. (212) 722-7981