Pretty up fruit cakes, muffins, or an afternoon cheese board with this simple recipe for candied orange peels. They’re gluten-free, dairy-free and can be kept for 6 to 8 weeks in an airtight container. Plus of course, they’re yum!
Firstly, cut the oranges into 8 wedges, then cut out the flesh. Leave about 5mm thickness of peel and pith. Then cut each wedge into 3 – 4 strips.
Put the peel ina pan and cover with cold water. Bring to the boil, then simmer for 5 mins.Drain, returnto the pan and re-cover with fresh water. Bring to the boil, then simmer for 30mins.
Set a sieveover a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar.
Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest temperature setting for 30 mins to dry.
Sprinkle a layer of sugar over a sheet of baking paper. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hour or so to air-dry.