Does anyone have an old recipe from possibly the early sixties, from either Woman's Day or Family Circle, called Winter Sunshine Bread or Orange Sunshine Bread? It involves using the orange peel and boiling and rinsing it several times before boiling it with sugar until it thickens then using it in the recipe.
Thank you SO very much. This sounds exactly like the recipe my Mom had! Won't she be surprised, as will all my family, when I serve this on Thanksgiving morning breakfast as was our family tradition! We haven't had it in years!
For candied orange zest: 2 navel oranges 3/4 cup sugar
For bread: 2/3 cup sugar 3 cups all-purpose flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1 cup milk 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Make the candied orange zest: Cut oranges lengthwise into eighths and peel, reserving flesh for another use. With a sharp knife remove white pith, leaving the zest. In a saucepan combine the zest with enough cold water to cover and simmer for 10 minutes. Drain the zest in a colander and return to the pan. Add enough cold water to cover the zest and simmer 10 minutes more. Drain the zest in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary). Candied orange zest may be made 2 days ahead and stored in an airtight container. Chop zest fine.
Preheat oven to 375°F. and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour.
In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick). Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.
You can do a recipe search for candied orange peel (also works great with grapefruit peel) and then find a separate orange flavored bread recipe if this query is unfruitful.
But, don't do the candying process on a humid day 'cause the peel will take forever to dry and even then, may not dry adequately.
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