Tuesday, March 19, 2013

Recipe: Mixed candied peel

A lot of baking recipes call for mixed peel.  After seeing the white chunky stuff they'll try to sell you at the store, I figured I'd better go make my own.  Not only is it better tasting, it has colour and is a lot cheaper in the end (plus you get all the fruit under the peels).

You will need:

2                                 navel oranges
1                                 grapefruit
1                                 lemon
1                                 lime
675ml / 23fl oz           water
675ml / 23fl oz           sugar
pinch                          kosher salt

Method:

 - peel the fruits with a knife, leaving a bit of the pith on the peel (don't use a vegetable peeler)
 - cut the peel into small dice
 - put all the diced peel in a pot and cover with cold water
 - bring to a boil
 - strain
 - cover again with cold water and boil
 - strain again, cover with cold water and boil again
 - add the 675ml / 23oz of water and sugar (add a bit more water if the syrup doesn't cover the peel)
 - add a pinch of salt and bring to a simmer
 - simmer until the piths become translucent - about two hours (or more depending on your simmer)
 - turn off the heat, cover the pot and let rest until completely cool
 - store in an airtight container
 - use as needed

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