It might seem a little bit drastic to make your own candied peel but I would much rather know what is going into my food then buying a product full of refined sugars just because it’s Christmas. Plus there is something so satisfying about making your own mincemeat completely from scratch!
This can be enjoyed in many Chrimbo treats and puddings, or even as a treat on it’s own – it’s gorgeous dipped in dark chocolate and crushed nuts!
Make sure that you save your syrup and you can add it to hot chocolates, coffees and even drizzle over yogurt or through cheesecake!
Makes: Approx. 4 tbsp
Preparation Time: 5 minutes (25 minutes cooling time)
Cooking Time: Approx. 1 hr 15 minutes
Rind of 1 lemon
Rind of 1 orange
1 heaped tbsp raw honey (you can use 2 tbsp maple syrup for vegan substitute)
3/4 cup coconut sugar
1 1/3 cups water
1 tsp mixed spice
- Wash your fruit thoroughly under a hot tap.
- Cut your fruit into 4 wedges and peel off the rind.
- Cut each piece of rind into 4 strips.
- Place the rind in a small pan of boiling water, cover and simmer for 10 minutes. Drain the peel in a colander.
- Using your small pan place all of the syrup ingredients into the pan and heat on a low heat until the sugar has melted.
- Add your mixed peel strips. Bring to the boil then reduce to a simmer for 30 minutes until the peel becomes translucent and soft.
- Leave to cool in the syrup. Once cooled remove the peel using a slotted spoon and drip dry each strip slightly.
- Place the strips onto a wire rack and place onto a baking tray. Cook your peel on the lowest setting until nice and dry. It may be ever so slightly tacky to the touch but not wet. Leave to cool completely.
- Once cooled, using a pair of kitchen scissors to cut each strip into little squares.
- Use in mincemeat, Christmas pudding or dip the strips into dark chocolate for a nice chewy Chrimbo snack!