Candied Peel recipe
here is a Candied Peel recipe , it’s an age-old recipe, becoming more important in the Covid-19 era as fruit and veg go up in price and nothing needs to get wasted, but used more at Christmas
So if you ever wondered where you would find a candied peel recipe – here it is, wanted to make your own from the peel of organic fruit for example, then see the whole article.
Take the peel of any number of Citrus fruits….Orange, Lemon, Lime, Grapefruit, (and make sure it is well scrubbed on the outside)
Granulated White Sugar or Billingtons Natural Granulated Sugar (equal in weight to the Peel)
Next Day, throw away the soaking water
Add sufficient water to cover
On a Medium to high heat cook until soft
Now drain off the water again
Add I (one) cup of fresh water and the sugar (remember equal in weight to the amount of Peel you had at the beginning)
Bring slowly to the boil, and then simmer adjusting the heat for the following…(Boil for approximately 3 hours)
Allow most of the syrup to boil away (being careful not to let it burn, or let the peel stick to the bottom of the pan)
The put on a plate to cool
or Lift the peel out onto greaseproof paper and put on top of a cooling rack, turn the peel every day for 3 to 4 days to dry. It will be very sticky to start with. Leaving by an aga if you have one can help or in the airing cupboard
Store in an airtight jar or tin
A nice way to serve this after using in mince meat, christmas pud and Christmas Cake recipe is to cut into small pieces or strips and dip in melted chocolate and allow to cool…yum , there you go that’s our candied peel recipe.