Candied peel is what gives Christmas baking it's warm citrussy notes. What you buy rarely compares to what you can make yourself at home and it's really easy.
Last year I made loads and put it in pretty jars and gave to family and friends as an early Christmas present. I juice oranges every morning for breakfast and to build up a supply of peel I save the orange shell and put in a plastic bag in the fridge. You can use lemon and lime as well and just freeze the juice if you don't want to waste it.
Make up your sugar syrup by dissolving the sugar in the water and bringing to the boil. Place the peel pieces in and lower heat to simmer until almost all of the sugar syrup has been absorbed. Lift out your pieces of peel and place on a wire rack on top of a flat metal tray covered with foil or baking paper. Place in a warm, dry place overnight until dry. Do not throw out the rest of your sugar syrup. Next day re-heat syrup and dip peel into it and place back on rack for more drying. When completely dry, store in jars in a warm dry place.
When you want to use it, just cut to size and add to mincemeat, puddings and fruit cakes. The taste is spectacular and really noticeable in a Christmas cake in particular.
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1 Comment
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Switch to the desktop site to post a comment.jamieLM | Dec 11, 2012, 06:18 PM EST
@Maggie, I never miss reading your columns. I find it interesting to see how Irish recipes compare to those in the U.S. Keep up the good work! (:))