Candied orange peel
Author: Anna Hedworth
Method
- For this lovely treat, you’ll need 2 large oranges and you will end up with roughly 60 pieces of candied peel, give or take.
- To peel them, slice off either end of the orange, run your knife in a circle around the top in the pithy bit, then slice down through the skin, stopping before you get to the juicy bit, into equal sixths. You should then be able to peel away each sixth neatly and evenly.
- Then bring a large pan of water to the boil and cook the sliced orange peel for 15 mins. Drain the peel then get a fresh pan of water and repeat the same process again for another 15 mins. In another pan, bring 300g of granulated sugar and 300g of water to the boil, then simmer gently until the sugar has dissolved. Add the drained peel to this sugar syrup and bring it back to the boil. Then heat and simmer on a low heat until the peel is soft and translucent - about 45 mins.
- When they are ready, drain the pieces of peel and let them cool separately on a sheet of baking paper. Keep the syrup as you can use it for baking or in cocktails,.
- Now put the remaining 75g sugar in a bowl and roll each piece of peel in it until coated. Leave to dry for 24 hours on a sheet of greaseproof paper and you’re done.
- These are so tasty - a bit bitter, but sweet, orangey, and delicious! The pieces seem to get a bit softer after a day or two, and will keep for a month.
