This past week or so has definitely been the biggest week in the history of this little blog. First there were the Heston chocolate chip cookies which, within a matter of days, became the most viewed page on this site by far.
Then there was Monday's salted caramel vodka hot chocolate. Apparently the way to your hearts is a tiny grater. Who knew?
I feel a little bad then about following up those two star recipes with something as prosaic as candied orange peel. I promise there will be more cake next week. And maybe a cocktail or two.
Candied orange peel has a special place in my heart though. There's nothing that says Christmas to me like the heady combination of sugar, dried fruit and more sugar.
Besides, being able to make candied orange peel is a fairly useful skill. Sometimes, I use a zester to make little strands of peel which can then be scattered over cakes. My mother loves candied peel dipped in dark chocolate. Personally, I like to roll it in sugar and enjoy the crunchy outside and the mellow citrus flavour of the peel.
I hope all my lovely American readers have a wonderful Thanksgiving holiday. It is times like these when I am glad I'm not American because I can't help feeling that my birthday (on sunday - don't worry, you still have time to buy me a present) would get somewhat overshadowed. I will, however, think of you enviously when I am stuck at work tomorrow and you are all buried under a mound of turkey and pumpkin pie.
~
Candied orange peel
Makes the quantity you see in the pictures
Ingredients
- Peel of 1 orange
- Cold water
- 225g caster sugar
Cooking Directions
- Peel the skin off of your orange, trying to avoid the white pith. Chop into desired shapes.
- Put in a large saucepan, fill with cold water and bring it to the boil. Drain the zest and repeat the process two more times to remove the bitterness.
- Put a cup (240ml) of water in a pan with the sugar and bring to the boil. Allow to simmer over a very low heat until it starts to become a bit more syrupy. Add the peel and cook for 30-45 minutes until soft. Do not stir!
- Drain the peel, roll in more sugar if you want, and allow to dry for several hours.