Candied orange peel

Take some orange peel. Bring it to the boil a couple of times to soften them and lose some IMG_0983.JPGof the bitterness. Then let them simmer in a heavy sugar syrup (1:1) for about an hour. Allow to drip for a day… or more… then roll in sugar and stuff into jars.

This is courtesy of Stephanie Alexander; the recipe is actually for candied lemon peel, which I’ve also made and is delicious. You can eat it by itself – Stephanie says a piece with a post-dinner coffee is delightful – or put it on things: I put a piece on top of some IMG_1021.JPGgingernuts before baking and that was a winner. Not sure where these will end up, as yet, but I anticipate they’ll keep pretty well.

Later: well, unfortunately some orange peel kept well, and some did not. Given that IMG_1020.JPGthis is the same batch of orange peel I can only assume that I did not sterilise this jar as well as I should. Which is a really shame, since I think they were going to be very tasty.

Le sigh.

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