RAYS OF SUNSHINE - HOMEMADE CANDIED ORANGE PEEL
Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually TASTES like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough to handy to make a batch.
Provided by French Tart
Categories Lemon
Time P3DT15m
Yield 1 Large Jar
Number Of Ingredients 4
Steps:
- Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
- Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
- Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
- Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
- Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared.
- Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight.
- Toss the peel in extra caster sugar to coat it lightly.
- Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
- Store in airtight containers until ready to use.
- The peel will last several months if kept in dry, dark & cool conditions & and in airtight container.
- Snip into smaller pieces as and when you need it.
Nutrition Facts : Calories 1530.4, Fat 0.9, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 392.3, Fiber 18.9, Sugar 372.9, Protein 7.4
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