First, the good news! Because citrus peel has a lot less moisture than most fruits, it is the easiest (and most delicious) to candy. All enthused? Hoioray, let’s get going.

The recipe given is for 1/2 dozen large oranges, because I usually buy 1/2 dozen at a time. Please feel free to do one large batch if you prefer, just double, triple etc the quantities. The only thing holding you back is the size of the pot. Make sure yoour fruit comes no further than 2/3 of the way up the pot.

Stage 1

6 large organic unwaxed oranges or 12 (unwaxed) lemons or 15 unwaxed limes

• If your fruit is waxed, scrub with soapy water and then rinse. If unwaxed, simply rinse and dry.
• Cut your fruit in half and juice it (reserve juice for drinking, baking, cooking etc.)
• Cut the 1/2 shells in half – you should now have four quarters per orange.
• Turn them over and scrape out as much pith as possible. A spoon usually works quite well.
• Place in a pan with enough cold water to cover all the peel and simmer for about 1 1/2 hours.
• Drain the peel, reserving about a pint of liquid (roughly 625 – 650ml)
• Keeping the peels to one side, add 2 cups of sugar to the water and heat gently until dissolved. If you do what I do and have several sugar jars infused with different spices, take the sugar from your cinnamon, cassia, star anise or clove jar. All these spices will add a subtle depth
• Once your sugar has dissolved bring your syrup to the boil before adding the peel.
• Turn down the heat and simmer briefly, no more than 2 minutes
• Cool, then cover and allow to macerate for 2 days

Stage 2

• drain off the syrup and return to pan reserving the peel.
• Add 1 1/2 cups sugar to the syrup and once again heat gently until it is dissolved.
• Finally return the peel to the syrup before bringing it once more to the boil.
• Turn the heat down really low and simmer until the peel is transparent. This means that any moisture in the peel has been completely replaced with sugar syrup.
• Take off the heat and allow to cool.
• Cover in an airtight container and let sit for 10 days to 2 weeks. The longer it sits the more intense the flavour.

Stage 3

• Discard the syrup and layer the fruit on a cooling rack
• Place the rack over a baking sheet to catch any drips
• Lightly cover with a sheet of baking parchment or foil that has been aerated, this keeps fruit clean but allows air to circulate as the fruit dries. A warm, dry spot is best for this and should take about 2 days. Turn fruit occasionally for even drying.
• Sprinkle peel with a dusting of caster sugar and store.

The best storage for longterm is in an airtight container between layers of baking parchment.

When you are ready to use the peel, flatten a piece and pare thin strips off it.

You can either serve these strips with coffee or espresso, or you can dip half in melted dark chocolate and allow it to dry.

For mincemeat and fruitcake, finely dice the peel and add to your mix.

Thank you for trying my recipes.
I hope they fed your mind, body and soul.

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