Glazed Orange Rind is an attractive decoration for cakes and desserts. It may be kept, in syrup, in the refrigerator for 2 to
3 weeks. The same process can also be applied to lemon rind.
4 large oranges
8 oz. sugar
4 fl. oz. water
4 teaspoon vanilla essence
Using a potato peeler, remove the rind of the oranges, being careful not to include the white pith. Cut the rind into long, thin strips. Place the orange strips in a medium-sized saucepan. Cover the strips with water and bring to the boil over high heat. When the water boils, reduce the heat to low and simmer the orange rind strips for 10 minutes, or until they are tender.
Rinse the strips in a colander under cold running water and dry them thoroughly with kitchen paper towels.
In a small saucepan, dissolve the sugar in the water over low heat, stirring constantly. Increase the heat to moderate and bring to the boil. Continue boiling, without stirring, until the syrup registers 230°F on a sugar thermometer or when a small amount removed from the pan and cooled will form a short thread between your thumb and index finger.
Remove the pan from the heat and stir in the rind and vanilla essence. Leave the rind in the syrup for at least 1 hour.
Drain the rind before use or, alterna-tively, pour the syrup and rind into a screw-top jar and keep it in the refriger- ator until you are ready to use it.
Glogg (gleuk) is a popular Scandinavian wine, spirit and fruit punch which is usually ignited and served hot. It is essential to use a punch bowl which will withstand heat when preparing this punch.
2 pints dry red wine
10 fl. oz. vermouth
4 fl. oz. blackcurrant juice rind of
2-inch cinnamon stick
1-inch piece fresh root ginger, bruised
6 cardamom seeds
4 oz. blanched almonds, split
4 oz. raisins
4 oz. lump sugar
10 fl. oz. aquavit or vodka
Place the wine, vermouth, blackcurrant juice, lemon rind, cinnamon stick, ginger, cloves and cardamom seeds in a large saucepan. Place the pan over very low heat and cook, stirring occasionally, for 25 minutes.
Remove the pan from the heat and pour the punch into a warmed heatproof punch bowl. Stir in the almonds and raisins.
Place the sugar lumps in a large, shal-low strainer and rest it over the punch bowl.
In a small saucepan, gently heat the aquavit or vodka over low heat until it is fairly hot but not boiling. Ignite the aquavit or vodka in the saucepan and pour it very slowly over the sugar cubes into the punch. Remove the strainer. When the flames have died down, serve the punch.