Pomerantzen recipe
information
Pomerantzen is the Yiddish word for "oranges," and it is derived from the French pomme d'orange.
Jews were responsible for introducing citrus fruits into northern Europe, through their trade in the etrog, the fruit used for Sukkot.
Any thick-skinned citrus peels can be used.
Make an attractive curled shape by stringing the peels on a thread before soaking them in brine, parboiling, and dipping in syrup.
pareve, kosher for Passover
ingredients
peels of 6 oranges or 6 small grapefruit
3 quarts water
1 tablespoon salt
about 4 cups sugar
confectioners sugar
3 quarts water
1 tablespoon salt
about 4 cups sugar
confectioners sugar
method
1. Peel the fruit, removing as much of the white pith as possible. Slice peel into strips about 3 inches long and 1/2 inch wide. Let them curl up. Put peels in a large crock and add water and salt. Leave overnight.
2. Drain the peels and rinse thoroughly. Put in a saucepan of cold water and bring to a boil.
3. Immediately after the water boils, drain the peels. Repeat this procedure 3 times. Weigh the peels.
4. Put an equal weight of sugar into a heavy-based pan (about 3 cups), then add half that amount of water (about 1 1/2 cups) and bring to a boil without stirring. As soon as the syrup boils, add the peels and reduce the heat to low. Cook without stirring until all the syrup has been absorbed. Remove the peels, separate with a fork, and drain on wire racks with waxed paper beneath to catch the drips. When peels are cool enough to handle, pour 1 cup sugar into a shallow bowl and roll the peels in it, adding more sugar if necessary.
5. Spread out the peels again on racks and let dry, lightly covered with parchment or waxed paper, in a warm place for 2 days.
6. Roll again, this time in confectioners sugar, then store in airtight tins.
2. Drain the peels and rinse thoroughly. Put in a saucepan of cold water and bring to a boil.
3. Immediately after the water boils, drain the peels. Repeat this procedure 3 times. Weigh the peels.
4. Put an equal weight of sugar into a heavy-based pan (about 3 cups), then add half that amount of water (about 1 1/2 cups) and bring to a boil without stirring. As soon as the syrup boils, add the peels and reduce the heat to low. Cook without stirring until all the syrup has been absorbed. Remove the peels, separate with a fork, and drain on wire racks with waxed paper beneath to catch the drips. When peels are cool enough to handle, pour 1 cup sugar into a shallow bowl and roll the peels in it, adding more sugar if necessary.
5. Spread out the peels again on racks and let dry, lightly covered with parchment or waxed paper, in a warm place for 2 days.
6. Roll again, this time in confectioners sugar, then store in airtight tins.
serving amount
makes 6 cups
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
