I have been wanting to make some candied orange for a while for cake decorations. As it was coming up to Christmas and I wanted to make an alternative Christmas Cake I decided now was the time!
It is easy to make but you do need to make it at least 3-4 days in advance so that it dries out properly. It can be kept in a plastic container or jar for weeks!
To start you need to peel the satsumas then with a teaspoon remove all the white pith as this is bitter.
Then slice the prepared peel into different lengths about 3-4 mm wide.
Put the water and caster sugar in a medium sized pan and on a low heat dissolve the sugar.
Once the sugar is dissolved add the rind.
Stir then cover with a pan lid and simmer for 4 minutes.
Take off the heat and strain through a sieve.
Put the rind on kitchen roll and dry.
Put the rind and granulated sugar in a bowl and coat the rind in the sugar.
Using a baking tray or tray covered in baking parchment spread the peel out to dry.
Cover with a tea towel and leave for 3-4 days somewhere cool to dry out completely.
Store in an airtight container for about a month.
Candied Satsuma Peel
Sarah's skill: Easy
Ingredients
6 Satsumas
100g Caster sugar
125ml Water
65g Granulated sugar
Method
To start you need to peel the satsumas then with a teaspoon remove all the white pith as this is bitter.
Then slice the prepared peel into different lengths about 3-4 mm wide.
Put the water and caster sugar in a medium sized pan and on a low heat dissolve the sugar.
Once the sugar is dissolved add the rind and cover with a pan lid and simmer for 4 minutes.
Take off the heat and strain through a sieve.
Put the rind on kitchen roll and dry.
Put the rind and granulated sugar in a bowl and coat the rind in the sugar.
Using a baking tray or tray covered in baking parchment spread out the peel to dry.
Cover with a tea towel and leave for 3-4 days somewhere cool to dry out completely.
Store in an airtight container for about a month.
Sarah's extra slice.......
You can use this recipe for other types of citrus fruit but if the skin is thicker you will have to cook it for longer.
It will keep in an airtight container for about a month.