Candied mixed peel

Candied mixed peel

By
From
The Tivoli Road Baker
Makes
approx. 300 g
Photographer
Bonnie Savage and Alan Benson

We use mixed peel in our Christmas pudding, Christmas cakes and our hot cross buns. It’s also lovely dipped in dark chocolate, for a simple homemade gift. This peel will keep for four to six months at room temperature.

Ingredients

Quantity Ingredient
5 medium-sized citrus fruits, such as oranges, limes, lemons, bergamot, grapefruit
1kg white sugar

Method

  1. Slice each piece of fruit into eight wedges, then slice the flesh out of each wedge to leave the peel with a little pith still on. Set aside the flesh for another purpose, and slice the peel into 4–5-mm (¼ in-) wide strips. Put the peel in a heavy based saucepan pan, cover well with cold water and place the pan over high heat. Bring to the boil and then reduce the heat to simmer for 5 minutes
  2. Drain the peel and return it to the pan. Cover again with cold water, bring to the boil, then reduce the heat to simmer for 30 minutes. Drain the liquid, reserving the water this time.
  3. Preheat the oven to its lowest temperature (about 60°C/140°F). Return the reserved water to the saucepan, making a note of its weight. Add an equal weight of sugar to the pan, reserving the remaining sugar, and place it over medium heat. Bring the mixture to the boil, stirring constantly until the sugar has dissolved. Add the peel and reduce to a simmer for 30 minutes, until the peel has softened and turned translucent. Leave the peel to cool slightly in the liquid for about 10 minutes.
  4. Line a tray with baking paper, and use a large slotted spoon to transfer the peel onto the tray. Discard the sugar syrup, or reserve it for another use. Spread the peel evenly over the tray in a single layer and bake for 30–40 minutes to remove any excess moisture. The texture of the peel will be quite leathery at this stage.
  5. Remove the peel from the oven. Place the remaining sugar in a medium sized bowl, then gently toss the peel in the sugar a few pieces at a time until completely coated. Put the peel back on the tray, evenly spread in a single layer, and leave to dry at room temperature for several hours, preferably overnight.
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