Candied Peel

Oct 30, 2011 by

organic oranges and lemons

The stuff you buy in the shops is a travesty and how they manage to make something so bland from something so zingy and tasty is beyond me.  It is really easy to make your own and I have been doing it for years.  Last year I made loads and put it in pretty jars and gave to family and friends as an early Christmas present.  I squeeze 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.  I also make lemon and lime peel and just freeze the juice for later baking.


Candied Peel
Orange, lemon and lime peel
Sugar syrup made of 2:1 ratio sugar to water. (600g sugar : 300ml water)

When you have a decent quantity of peel, usually 7 oranges and 4 lemons and limes. Remove the skin of the orange or fruit removing most of pith (the soft white spongy stuff).  Put in a saucepan with a teaspoon of bread soda and water to just cover.  Bring to boil and simmer until the peel is tender.   Be careful as they will soften at different times. Just whip out the ones cooked first with a tongs.  Drain and cool.  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.  I put mine on top of stove and am waiting to see if it has a smoky taste but don’t think it has.  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 such as a hot press.

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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