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wellington womble
Joined: 08 Nov 2004
Posts: 11319
Location: Bucks
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 Posted: Sun Nov 15, 09 11:57 am Post subject: Whole candied peel |
 
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Is definitely a lot nicer than than that orange stuff in tubs. I bought Sundora mixed peel from Waitrose on a gamble (because it doesn't say whole on the box) and it's loads nicer.
Anyone got any ideas what to do with the couple of ounces that are leftover. I wondered about coating in chocolate? |
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marigold
Joined: 02 Sep 2005
Posts: 8123
Location: West Sussex
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| Posted: Sun Nov 15, 09 5:58 pm Post subject: |
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Dip in chocolate (plain, in case it doesn't go without saying  ) or just eat it as it is. I daren't buy the proper stuff because I scoff it before it gets near a cake...  |
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wellington womble
Joined: 08 Nov 2004
Posts: 11319
Location: Bucks
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| Posted: Sun Nov 15, 09 6:51 pm Post subject: |
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Mochyn's Stollen is going to use up some, and the rest may well end up some chocolate (plain, naturally!). Can't believe how much nicer it was than that orange stuff in tubs. |
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gil
Downsizer Moderator
Joined: 08 Jun 2005
Posts: 13393
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| Posted: Sun Nov 15, 09 7:17 pm Post subject: |
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I made my own over the year for use in cakes : cooked peel, but not candied, from the offcuts left from making marmalade. i.e. after boiling but before slicing up and adding sugar for the marmalade.
I cut the pointy ends off the quartered/eighthed oranges, put them to one side, then cut them into little cubes [a bit like the stuff you get in tubs, I suppose]. |
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toggle
Joined: 30 Dec 2006
Posts: 5322
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| Posted: Sun Nov 15, 09 7:28 pm Post subject: |
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i was wondering about making candied peel |
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wellington womble
Joined: 08 Nov 2004
Posts: 11319
Location: Bucks
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| Posted: Sun Nov 15, 09 7:29 pm Post subject: |
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Bet it tastes better, though.
I never thought of making it. I don't like it in marmalade, so it'd be good use to put it in cake instead. I'm sure I've got a recipe for candied orange peel in chocolate, too. I just thought that cake stuff was special somehow |
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Bebo
Joined: 21 May 2007
Posts: 6083
Location: East Sussex
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otatop
Joined: 01 Jun 2005
Posts: 891
Location: North London
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| Posted: Sun Nov 15, 09 8:48 pm Post subject: |
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Ages ago I posted a recipe for chocolate covered candied peel, but I didn't get as far as putting it on the recipe thingy. I'll see if I can find it. |
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otatop
Joined: 01 Jun 2005
Posts: 891
Location: North London
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| Posted: Sun Nov 15, 09 9:08 pm Post subject: |
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Here it is - I found it!
1.Wash the oranges thoroughly and cut through the peel mercator fashion into a minimum of four sections.
2.Remove the peel and cut into narrow strips (including the pith).
3.Simmer in a large pan until tender - approx 1 1/2 - 2 hrs. (Or casserole at the bottom of a slow oven if you are cooking something else - or pressure-cook for 20 minutes.)
4.Make a sugar syrup with 1 1/4 pints water & 2.2 lbs (1kg) granulated sugar (or quantities in these proportions). Bring to the boil gradually and simmer for 4 minutes.
5.When the peel is tender, drain it and put it in a heavy saucepan with the sugar syrup.
6.
7.Bring to the boil, then remove from the heat and leave to soak overnight. Repeat this over the following two or three nights. On about the fourth night, simmer gently until as much syrup is absorbed as is possible, then remove the peel from the syrup using a slotted spoon and place on a wire rack to dry out. This could take two or three nights.
8.Melt the chocolate in a bowl over a saucepan of barely simmering water. Use tweezers or something similar to dip the strips of peel into the melted chocolate. Allow to set on greaseproof paper or foil.
9.If you are doing largish batches, any chocolate drips or spread bits can be recycled.
10.Christmas presents sorted!
Comments
The candied peel could be stored and used for cake – making. Grapefruit or lemon peel can be candied in the same way, but it’s best to change the water a couple of times during the initial cooking to remove any bitterness. Leftover syrup can be stored in the fridge and used to make marmalade. |
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