Candied lemon peel

Candied lemon peel

Nutrition and added data


Nutrition: per portion (50g)

  • kcal 82
  • body fat 0g
  • saturates 0g
  • carbs 17g
  • sugars 13g
  • fibre 4g
  • protein 1g
  • salt 0g


    4 big unwaxed write-up” data-tooltip-w >oranges, or two oranges and 2 lemons

A single of the very best-acknowledged citrus fruits, oranges aren’t automatically orange – some types are…

Dark chocolate

Dark chocolate indicates the shiny, dark-reddish brown deal with created from the cacao bean, theobroma…

Lower the fruit into eight wedges, then reduce out the flesh, leaving about 5mm thickness of peel and pith. Cut every single wedge into 3-4 strips.

Put the peel in a pan and cover with cold water. Deliver to the boil, then simmer for five mins. Drain, return to the pan and re-cover with fresh water. Carry to the boil, then simmer for thirty mins.

Set a sieve more than 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 finally the peel is translucent and soft. Depart to amazing in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Place in the oven at the lowest setting for thirty mins to dry.

Sprinkle a layer of sugar more than a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and depart for 1 hr or so to air-dry.

Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will preserve for 6-eight weeks in a amazing, dry area.

To make into a tasty present, melt the chocolate in a tiny bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into little cellophane bags tied with ribbon or pretty kitchen string.

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