Recipe by Jess Kneebone
This is an easy way to preserve your leftover peel, and transform your would-be waste into a delicious candied treat for cakes, cookies or a dessert snack. The recipe is for candied orange peel, however you can substitute for any rind from the citrus family. You will need to plan a little ahead as drying time is required.
3 cups of granulated sugar
Extra sugar for rolling
Remove the peel from the fruit, allowing about 5mm thickness of peel and pith. Scrap any remaining fruit from the peel and cut into long, thin strips.
Place the peel into a saucepan, cover with cold water and boil. It should take 8 – 10 minutes to reach boiling point, leave for another 10 minutes and then strain and rinse. Repeat the process, allowing the rind to simmer for about 30 minutes the second time. The peel will be quite aromatic and slightly translucent when ready. Drain, retaining the water, and put to the side.
In a new saucepan, add the granulated sugar to equal amounts of the retained orange water and bring the boil. After about 10 – 15 minutes it will start to reach soft-ball stage, meaning when you drop a small amount of it into cold water it form a small flexible ball, at this point add the blanched peels. Cook for about 30 minutes, or until the liquid becomes thick and sticky, like a jam and the peel is translucent. Remove from the heat and place on a drying rack, over baking paper. The peel will take 4 to 5 hours to dry, and at this point it’s ready to roll in sugar (optional) and serve.
You can add spices such as cinnamon, cloves and all spice to the sugar syrup, for a warm, wintery variation. If you’re changing quantities, use ½ cup of sugar for every orange as a general rule. And your candied peel can be stored in an airtight container for up to 8 weeks.
Source : The Slowpoke Journal