Candied Peel

Candied Peel

Preheat oven to 350

Peel of one large or two medium thick-skinned oranges, lemons or limes, complete with the white pith.

Slice into long thin slices, about 5ml wide. For Christmas or special occasions, cut the peel into decorative or symbolic shapes.

Place sliced peel in a small heavy saucepan. Cover with 125ml cold water. Bring to a simmer and simmer 5 minutes. Drain, reserving the liquor to use as orange (or lemon, or lime) flavouring. Repeat three times, reserving the liquor each time.

250 ml white sugar

Add to the drained peel in the saucepan, and simmer until the peel becomes translucent, about 45 minutes.

250 ml water

Drain the peel, reserving the syrup to make After Dinner Mints or Hard Candy. Toss the drained peel in granulated sugar and arrange on a rack to dry. Store in a closed mason jar.