THE CANDIED CITRUS PEEL EXPERIMENT

By 18th December 2013 GRK, Recipes No Comments

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So this week my kitchen is bursting with a variety of Christmas related food ‘projects’ and today whilst getting prepared to make some teeny Christmas cakes I realised I needed candied peel, an item it is impossible to buy in my part of the world.

This happens all the time, but undeterred I decided that considering the trees all around me are bursting with ripe citrus fruit at the moment, it was worth having a shot at making my own.

We have an abundance of fresh Clementine’s right now so I ran with these and also tried out a couple of limes too because I love them and they were there. -Don’t bother!

The Clementine’s were perfect – they are easy to peel and made great candied peel, the limes were not so successful because the peel was too tough at the end – next time I will try lemons and see how that works out. Oranges of course would be ideal too.

This peel is so quick and easy to make, so even if you can buy it at your local store, why not have a go at making it yourself?!

You will need…

15 Clementine’s

190ml Water

300g Sugar

(+ an additional 20g  sugar for coating the finished peel).

**If you prefer to use oranges – I reckon 4 should be plenty**

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This is what I did…

Score the fruit in quarters and retain the peel with all of the pith attached.

(You could of course peel the Clementine’s without scoring but do it this was so you can slice it into neat strips afterwards).

Cut your peel into strips, about 4mm wide.

Place strips in a pan and cover with water. Bring the water to the boil, drain water away, then repeat this step and discard the second lot of water too.

Make up simple syrup by mixing your sugar and water together then simmering gently on a low heat for 5 minutes.

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Combine the finished syrup with your peel and simmer gently for 40 minutes on the lowest heat possible. You can tip the mixture around if you need to but DO NOT STIR!

Drain your syrup away into a bowl (There will not be much left) and lay your sticky pieces of peel onto a mesh rack to dry out for several hours.

Place your peel in a large bowl or tub with a lid and sprinkle your 20g of sugar over it.

Then shake everything up to coat the pieces.

Place your finished candied citrus peel in an airtight tub to store and use it to bring your bread pudding, Christmas cakes, breads etc to life!

 

Enjoy J