Candied orange peel decorations Recipe

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makes:

10 bags

Skill:

medium

Cost:

cheap

Prep:

20 min

Cooking:

3 hr

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

Ingredients

  • 4 oranges
  • 950ml water
  • 500g caster sugar, plus more for dusting
  • Cellophane gift bags (Lakeland)
  • Ribbon or string (Hobbycraft)

Method

  • 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.

More Recipe Ideas

Top Tip

You could try this recipe with lemons too!

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