Candied Orange Peel

Citrus trees have been brought indoors for the winter and kept at about 5C. Fruit is produced all year round and its wonderful to use home-grown fruit for making lemon drizzle cakes and orange and lemon curd. Candied orange peel is easy to make and fills the kitchen with a wonderful, comforting scent. If you need to get into the Christmas spirit, take some oranges and sugar and turn them into these irresistible treats. You can add dark chocolate and give them as little gifts to friends and family. You cant buy anything as good. Honestly.

Karen Gimson

You will need:

4 large oranges (unwaxed if available)
300g caster sugar
Water
Granulated sugar to coat
Dark chocolate (optional)

Method:

Scrub the oranges in hot water, especially if they have been waxed.

Peel wedges of orange skin from the top to the bottom of the fruit. They should be 5mm thick and include the pith as well as the skin.

Lay the wedges down and flatten. Cut them into matchsticks 7mm wide.

Place peel in a saucepan and cover with water.

Bring to boil and simmer for 5 minutes.

Drain and throw away the water.

Cover peel with fresh water and simmer for 30 minutes.

Drain and reserve the liquid. Youll need about 300ml. Add 300ml of sugar and heat until dissolved.

If you have more peel, the ratio is always 100ml of water to 100g of sugar. Return the peel to the syrup (sugar/water mix) and simmer for 30 minutes. Drain and place the orange peel on a wire rack set above some baking paper to catch drips. Put the rack and paper in an oven on the lowest setting for approximately 30 minutes to dry.

You can use the reserved syrup in orange drizzle cakes, sponges and trifles. Put some granulated sugar in a basin and add a few strips of peel at a time. Use a fork to toss them in the sugar and liberally coat. Lay on a clean wire rack to dry in a warm kitchen.

Optional: after adding the sugar, you can coat half of the sticks in dark chocolate which makes a delicious treat. Wrap in little packets of foil to give as home-made presents.

Variation: use lemon. Simmer and discard the water three times to remove bitterness.

Store candied peel in an airtight container. It will keep for 6-8 weeks. Use for Christmas cakes, or toppings for sponge cakes, muffins and biscuits. Or just on their own as a teatime treat with hot chocolate or coffee. Utterly delicious.

Enjoy!