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Homemade Traditional Mixed Peel

  • Preparation time: 50 minutes
  • Cooking time: 35 minutes
  • Standing time: 2–3 days
  • Ingredients
  • 5 average sized citrus fruits, traditionally lemons and oranges
  • 280 g (10 oz) granulated sugar (1½ cups)
  • Method
  • Wash the fruit, scrubbing the peel, and then cut each fruit in half.
  • Squeeze the juice from the fruit which can then be refrigerated and used in other recipes.
  • Now cut each piece of fruit in half again so you are working with a quarter piece.
  • With a sharp knife, scrape out all the remaining fruit segments, leaving as much of the pith as possible.
  • Then cut the peel into approximately 0.75 cm (¼ inch) wide pieces and put in a large pan.
  • Add water to the pan so it just covers the peel and then bring it to a boil. Reduce the heat and simmer for 10 minutes.
  • Drain as much of the liquid as possible by using a colander and then tip the peel back into the pan.
  • Repeat the process by just covering the peel with fresh water. Bring the water to a boil and then reduce the heat and simmer for 10 minutes.
  • Now, drain off the liquid again, but this time reserve 120 ml (4 fl oz) (½ cup).
  • Put the peel in a bowl and leave on one side.
  • Now pour the reserved liquid into the pan and add 120 ml (4 fl oz) (½ cup) water.
  • Take two thirds of the sugar, 190 g (6½ oz) (1 cup), and add it to the pan.
  • Gently bring the liquid to the boil, stirring to dissolve the sugar.
  • Once the sugar syrup has come to a boil, pour it over the peel. Cover the bowl and leave to stand overnight.
  • Next day, transfer the peel, the liquid, and remaining sugar to a pan. Stir over a low heat until the sugar dissolves.
  • Then bring to the boil. Reduce the heat and simmer for 15 minutes.
  • Remove from the heat and drain well.
  • Spread the peel out on two large baking trays/sheets covered with baking paper/parchment. Leave to dry. This can take 24–48 hours. Occasionally move the peel about with a fork to keep the pieces separate.
  • It can now be stored in the fridge for up to one month or divided into small batches and put in snap lock freezer bags and frozen.
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