Candied orange peel is a classic treat often eaten around Christmas time. We’ve turned these festive favourites into creative Christmas tree decorations by popping them into cellophane gift bags and finishing with a festive ribbon. It may take a while for these treats to cook but they’re definitely worth the wait. You can drizzle or dip them in dark chocolate for a naughty twist
- 4 oranges
- 950ml water
- 500g caster sugar, plus more for dusting
- Cellophane gift bags (Lakeland)
- Ribbon or string (Hobbycraft)
Prepare the oranges by cutting off the skin using a sharp knife. Slice the peel into thin stripes approximately ½” thick.
Pour the water and the sugar into a large saucepan on the hob and bring to the boil. Add in the orange peel and continue to boil for 5 mins. Turn the heat down and simmer until the sugar begins to form a syrup. This could take up to 2hrs
Once its reached a syrup-like state, take off of the heat and place to one side. Remove the orange pieces by draining with a colander.
Preheat the oven 200°C/400°F/Gas Mark 6 and line a deep dished baking tray with greaseproof paper.
Pour the orange pieces onto the baking tray and cover with a generous helping of caster sugar. Pop into the oven and leave to warm for about 1hr, checking every now and then to make sure they’re not burning.
Once all the sugar has disappeared take the orange pieces out of the oven and leave to cool. Take a handful of the peel and add to a cellophane gift bag and tie with a bow.
You could try this recipe with lemons too!