Candied Orange Peel

When I think of candied orange peel, I think of panettone. Wonderful ingredient to use in baking. I just used some earlier in a batch of mincemeat for some mince pies.

It's so easy to make and doesn't take long. It's also a great way to reduce food waste. Candied peel doesn't just have to be used as an ingredient for baking. You can enjoy them as is, or you could roll them in sugar, or dunk them in melted dark chocolate. Best to think ahead and make them in advance if planning to use them in baking, so that they have time to cool properly.

Prep 15 mins

Cook 45 mins

Total 1 hr

Serves 18

Ingredients

3 large oranges
450g castor sugar
water

Method

Cut off the ends of the oranges and place them cut side down on a chopping board. Use a knife to peel the oranges from top to bottom, removing the skin with as little white pith as possible.
Slice peel into thin strips, then put in a small saucepan and cover with cold water, then bring to a boil on high heat.
Once boiling, strain off the water, then repeat the process by covering with cold water again and bringing to a boil on high heat.
Once boiling for the second time, strain off the water and cover with 450ml of cold water, and add the sugar. Bring to a boil and then let simmer for half an hour.
Once finished, strain off the sugar solution and let the candied peel cool and dry out for a couple of hours on a cooling rack. Store in a cool, dry place and it will last for a long time.