Orange Peel

  • Total Time

    1h 5m
    • Prep Time

      15m
    • Bake Time

      50m
  • Serves

    1
  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/GF/NF/V/Veg
    • Dairy free
    • Egg free
    • Gluten free
    • Nut free
    • Vegan
    • Vegetarian

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This delicious and simple orange peel created by Peter Sidwell is ideal for adding to a fruit cake, chocolate chip cookies or mince pie filling during the festive season.

Method

  1. Cut the oranges in half and squeeze out the juice into a large sauce pan.

    • 6 Orange(s)
  2. Add the sugar and water to the pan and place on a medium heat to come up to a boil.

    • 500g Unrefined Golden Caster Sugar (we like Billingtons)
    • 568ml Water
  3. Meanwhile cut the orange halves into half again, then using a sharp knife remove the squeezed out flesh of the orange to leave you with just the skin.

  4. Carefully chop the orange peel into small even pieces approximately 1/2cm square.

  5. When the liquid in the pan has come up to a boil add the orange peel and give it a stir.

  6. Turn the heat down to a simmer and let the orange peel cook for 30-40 minutes.

  7. You’ll know when the peel is ready by lifting a few pieces out, leaving them to cool and just rubbing them between your fingers, if they are soft there are ready.

  8. If they are still a little tough continue to cook for a little longer.

  9. Due to the long cooking time  you may find the liquid is reducing a lot, just top the pan up with a little more water to make sure you have plenty of cooking liquid.

  10. When the orange peel has cooled a little, carefully pour into a clean sterile jam jar, including the cooking liquid and store in the fridge until you need it.

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