Make your own sugared orange and lemon peel for baking. No commercial mixed peel ever tasted so good. Its a process spread over a week but each step is relatively quick. Keep your mixed peel in a wooden or cardboard box lined with nonstick baking paper. Mould may form in an airtight container.
4 large lemons, well washed, or 4 medium oranges, well washed
5 cups cold water
3 1/2 cups sugar
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Directions Preparation:7days › Cook:2hours › Extra time:2hours › Ready in:7days4hours
Cut the fruit in quarters and remove the ﬂesh. Weigh the peel – there should be about 250 g. Put the peel in a large, stainless-steel or enamel saucepan, add the water and bring to the boil, then reduce the heat and simmer for about an hour, or until the peel is very tender.
Reserve 2 cups of the cooking water and put the drained peel in a bowl. Pour the water into a saucepan and add 2 1/2 cups of the sugar. Stir over low heat until the sugar has dissolved completely, then bring to the boil and boil for 1 minute. Pour over the peel, cover and leave to stand for 24 hours.
Day 2: Strain the syrup into a saucepan and add the remaining sugar. Stir over low heat until dissolved, bring to the boil and boil for 1 minute. Pour back over the peel, cover and leave for 24 hours.
Day 3: Pour the peel and syrup into a heavy-based saucepan, bring to the boil, reduce the heat and simmer for 30 minutes, until the pith is transparent. Return to the bowl, cover and leave for four days.
Day 7: Drain the peel, place on a wire rack and leave in a dry, warm place for several days, or until no longer sticky.
Use this peel in your Christmas baking or any time mixed peel is called for in a recipe.