General Chat

Thanks Sharron, I think I will give it a go soon.

I suppose it would. The sugar just has to dry out doesn't it?

It tastes much more orangey than the commercial kind and less bitter.

I made my own when we lived in eastern Europe (it wasn't available).

These days I'm too lazy..... plus, if I left anything out to dry (particularly in summer) it would soon go mouldy. :-(

I'm wondering if it would work in a drying machine?

Sounds yummy, Sharron, I love candied peel.


Lizx

I can't give you the exact weights because I am in bed and I am not going down to get the book but I will tell you that later.

You boil the peel for ten minutes (4oz I think)
, drain it, throw away the water.

Do this twice more.

Then you dissolve 4oz (I think) of sugar in 8 tablespoons of water on a high heat Turn it down, put the peel in and simmer for 25 minutes.

Take the peel out and put it on a rack to dry. It takes a couple of days..I cut it up then but you can leave it until you want to use some.

I have cut some into that shape you use on top of a Madiera cake.

Oh, I see you say you dry the peel first. How do you go about this?

This sounds interesting Sharron, but have to ask you how you "candy" the peel.One of my daughters was given a lot of fresh limes,( I like them even more than lemons or oranges) so I would be interested to know how you go about candying them. Didn't know you could keep the peel of citrus fruits in the freezer. Great tip! Do you have to cut the peel up into tiny pieces first?

I have a cartload drying in the kitchen.

Now I am looking for things to do rather than get stuck into sanding the front room floor and the stairs I decided to get all the old citrus peel I had been keeping in the freezer and candy them.

There must be enough to keep me in candied peel until I am at least as old as Wend!