Mixed Peel
Retain the peel of oranges, lemons, and grapefruit,
- use them to keep a supply of mixed peel for cakes, puddings, puddings, or just for crunchy nibbling.
Its easy to prepare and will keep well in a screwtop or airtight jar.
Rind from
- 1 orange
- 1 lemon
- 1 grapefruit
1½ cups sugar
- peel fruit, leaving the white pith on the skin
- cut peel into 5mm (¼") strips
- put chopped peel into a saucepan, add enough water to just cover fruit
- bring to the boil, reduce heat, simmer for 10 minutes, then drain
- put fruit back into the saucepan, add water again to cover, boil, reduce heat, simmer 10 minutes, drain, reserving ½ of liquid
- put reserved liquid, ½ cup water, and 1 cup of sugar in the saucepan
- stir over low heat until sugar is dissolved, bring to boil
- remove from the heat, pour over the fruit, stand overnight
Next day
- put peel and liquid and remaining ½ sugar into a saucepan
- bring to the boil, reduce heat, simmer 15 minutes
- remove from the heat, drain well
- cover a cooling rack with greaseproof paper
- spread the peel out on this
- allow to stand overnight to dry, moving the peel occasionally with a fork to separate
Serves 1
