Mixed Peel

    Mixed Peel

    7saves
    7days4hours


    2 people made this

    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.

    Ingredients
    Serves: 12 

    • 4 large lemons, well washed, or 4 medium oranges, well washed
    • 5 cups cold water
    • 3 1/2 cups sugar

    Directions
    Preparation:7days  ›  Cook:2hours  ›  Extra time:2hours  ›  Ready in:7days4hours 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Baking uses

    Use this peel in your Christmas baking or any time mixed peel is called for in a recipe.

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