Homemade candied peel

Name: Homemade candied peel
Total time: 3 h
Yield: 200 g
Ingredients: rinds of 2 lemons; rinds of 2 oranges; rind of 1 grapefruit; 250 g caster sugar plus extra for dusting

Zero-waste baking staple

“Candied peel is a brilliant ingredient to have around at Easter. This thrifty recipe will take your hot cross buns, Simnel cakes and other biscuits and bakes to the next level. Use the peel or squeezed rinds of any citrus fruit you have to hand; lemons, oranges, or grapefruits all work well. Plus, it’s a good way to reduce your food waste – bonus! ”

Makes 200 g

Cooks In3-4 hours

DifficultyNot too tricky

Fruit Leftovers Desserts

Nutrition per serving

Calories 73 4%
Fat 0g 0%
Saturates 0g 0%
Sugars 19.5g 22%
Salt 0g 0%
Protein 0g 0%
Carbs 19.5g 8%
Fibre 0g -

Of an adult's reference intake

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Ingredients

rinds of 2 lemons
rinds of 2 oranges
rind of 1 grapefruit ,
250 g caster sugar , plus extra for dusting

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Method

Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged – a plate can help to weigh them down.
Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It’ll last for up to six weeks in the fridge.