Orange and Lemon Candied Peel
Orange and Lemon Candied Peel is incredibly easy to make. Admittedly, there is a lot of cooking involved but you can just leave on the stove for long periods of time unattended. Otherwise, it makes a brilliant alternative to shop bought, which is made with glucose fructose corn syrup. This is a slightly healthier alternative. This peel will keep for about couple of months on its own but my suggestion is to combine it and soak it in brandy in a mincemeat dish for the next year if you have any left over for the current year.
Author: Edward Daniel
Recipe type: Sweets
- 6 lemons
- 6 oranges
- 1tbs salt
- For the syrup
- 500g unrefined cane sugar
- 750ml water
- 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. Cover with salt and filtered water. Place another bowl on top to hold down the peel. Leave to soak to one side for about 24 to 36 hours.
- Discard the water and place the peel in fresh filtered water and bring to the boil. Cover and simmer on a very low heat for about 2 hours or until the peel is soft.
- Discard the water. Remove the peel and scrape out the flesh and the membrane leaving the pith and rind.
- In a large saucepan, make the syrup by dissolving the sugar in the water. Add the peel and simmer under a very low heat for about 30 minutes until the peel looks shiny and candied. Remove from heat.
- Place the candied peel with the syrup into sterilised glass jars straight away. Cover and store in the fridge until needed. (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).