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Did you know:
National Candied Orange Day is on May 4th. Make a note in your diary!
Ingredients for every 1 orange you use:
- 1/4 cup (60 grams) sugar
- 1/4 cup (60 mls) water
- Wash the oranges and peel the zest from the orange, then slice it into thin strips.
- Place the peel in a pan of lightly salted water and bring to the boil for 5 minutes.
- Drain and pour the peels briefly into cold water to stop them cooking any more.
- Add the peels to a pan of unsalted water and bring them to a boil for 5 minutes again.
- Drain and rinse in cool water. Do this 2 more times: 1 salted bath, 3 unsalted baths.
- Set the peels aside to cool completely.
- Place the sugar and water in a saucepan and bring to a boil. At this point, add the peel , reduce the heat to a very low simmer for 5 minutes. Be careful not to allow the syrup to turn to a caramel, so keep the heat as low as you can.
- Leave the peel in the pan and allow everything to cool overnight.
- Remove from the heat and allow the syrup to cool.
- Next day, bring the syrup with the peel to a boil again then reduce to a very low simmer for a further 5 minutes. Cool overnight again and repeat this same process once more (3 times in total). The peels should be flexible and translucent.
- When they are done, remove the peels from the syrup, drain and allow to dry completely.