Homemade Candied Orange Peel

INGREDIENTS

6 oranges (about 1 kilo)

1 1⁄2 cups caster sugar

2 1⁄2 cups water

caster sugar, extra

DIRECTIONS

Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.

Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.

Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.

Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.

Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared.

Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight.

Toss the peel in extra caster sugar to coat it lightly.

Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.

Store in airtight containers until ready to use.

The peel will last several months if kept in dry, dark & cool conditions & and in airtight container.

Snip into smaller pieces as and when you need it.

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