Candied orange and lemon peel - for kitchen craftsmen
Candied peel of citrus fruit is delicious in fruit cake, stollen or frosting on a lemon or orange box cake.
And the production is a bit time consuming, but very simple.
You need organic fruits, so that the shell is also edible easily.
For the peel of 5 lemons or 4 oranges, you need a syrup of 1 pound of sugar and 1/4 l of water.
The fruits are peeled, so that no white inner shell can be seen anymore.
The pulp is used otherwise - simply eaten or squeezed out.
The skins are placed in salted water for three days, 1 tbsp salt to 1/2 l water. They should be covered by it.
Afterwards, the bowls are removed, the salt water is washed thoroughly and placed in a pot of fresh water, which is brought to a boil. The shell is cooked until it is quite soft - about 20 minutes.
Take one 1/4 L of cooking solution and mix 1 pound of sugar with it. Bring to a boil until the sugar has dissolved.
The citrus peel is now placed in a suitable screw jar and covered with the boiling sugar solution. Leave for a week.
Then take the bowls out of the sugar syrup and place them on a baking tray with baking paper. Leave at 100 degrees in the oven until the trays are transparent and dry.
This can take 1 to 2 hours!
Then you can keep the candied peel until further use in a tightly closed container.
This is a recipe for people who enjoy DIY and kitchen tinkering!
