Recipe: Orange Candied Peel and Lemon Candied Peel

Caption of Orange and Lemon Candied Peel. Image by Edward Daniel (c).

Edward Daniel Orange and Lemon Candied Peel is incredibly easy to make. It makes a brilliant alternative to shop bought, which is made with glucose… Recipes Orange and Lemon Candied Peel European #

Prep Time: 30 mins Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

3 lemons
3 oranges
2 tbs salt
For the syrup
250g unrefined cane sugar
375ml water

Instructions

Slice the fruit in half and squeeze out the juice. (Drink the orange juice and leave the lemon juice to make home-made lemonade). Place the peel into a large bowl. Gently massage the salt into the peel. Leave to one side for at least 12 hours.
Discard any excess water and wash the peel in filtered water. Discard the water.
Make the syrup, in a large saucepan by dissolving the sugar with water. Add the peel. Bring to the boil. Cover and simmer on a very low heat for about an hour or until the peel is soft.
If the intention is to keep the peel do not boil down and place the peel with the syrup in sterilised glass jars. Alternatively, if wanting to use the peel boil down until the sugar crystalises. (I normally use the peel to make mincemeat or with mincemeat I want to soak in brandy until the next year. Have a look at my mince pie recipe on here).

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".