It’s strange how the last days of a warm summer have passed and how quickly Christmas is now approaching. On the train today I saw two glittery ‘snowmen’ on a city roof along with some other festive decorations. The build up has begun and while it’s easy to complain about it all, actually it is a useful prompt to start some of the preparations for the food to be enjoyed at that time.
Today I have been candying citrus fruit peel – 3 oranges. I am intending some of this peel to go into the Fanny and Brenda Joyous Christmas Cake and some of it to go into my really very delicious mincemeat.
Now wash the fruit. Cut off the ends. I did the same with the oranges, lemons and limes. Make sure all of them are unwaxed.
Cut the skin into quarters as it makes the peeling a bit easier.
Peel off the skin and cut into narrow slithers
Place them in a saucepan of cold water and bring to the boil.
Tip the water out and repeat twice. This will tenderise the skin.
Meanwhile in a bowl whisk up 400g of caster sugar in 200g of water.
Now tip into a small pan and turn on the heat. Let it simmer for about five minutes and then add the peel
Cook on a slow simmer for about 50 minutes.
When soft strain them and place them in a tray to cool down.
(I keep the resultant syrup for using in tarts and dribbling on ice cream….)
Once they have cooled you can use them in the fruit mix for the christmas cake or mincemeat or they can be covered in caster sugar and enjoyed individually.
I have found that different citrus types cook slightly differently. Please check out my blog about candying lemon peel.