[DanielCoffey]

RECIPE : Mixed Citrus Peel

4 Lemons
4 Oranges
1 Grapefruit
2300ml water
1350g sugar

Yields 1L Kilner Jar of dried Mixed Citrus Peel and about 1500ml of Citrus Syrup.

DAY 1 : Wash fruit and quarter it. Cut the orange and grapefruit quarters into half again.

Using a small sharp knife, remove the citrus peels from the flesh. If the peels are thick, try to remove some of the white pith while you are cutting. In the Spring, Citrus fruits tend to have thinner rinds than in the Autumn. Trim any remaining pith from the fruit flesh pieces and set aside for eating or juicing later.

Cut the zest into long strips about 1/4" wide then chop somewhat finely. Think about what size of Mixed Peel you would like to achieve and cut the zest a little bigger than that as it will shrink slightly when dried.

Weigh the chopped raw peel pieces. You should have in the vicinity of 450g. Some variation in this amount is acceptable without having to scale up or down the amount of water and sugar.

Simmer all of the peel and water slowly in a large saucepan with a lid for 1 hour. Drain the cooked peel and reserve all the hot citrus water.

Return 1140ml of the citrus water to the large saucepan (if you are short, simply top up with fresh water). If you have any left over citrus water, discard it.

Add 900g of the sugar to the pan with the measured citrus water and bring to a slight boil. Simmer for 10 minutes, stirring occasionally to fully dissolve the sugar. Turn off the heat.

Add the cooked peel pieces to the hot citrus syrup, cover and allow to soak for 24 hours.

DAY 2 : Drain the cooked peels and return all the syrup to the saucepan. Add the remaining 450g of sugar and bring to a slight boil. Simmer again for 10 minutes to dissolve the new sugar into the citrus syrup.

Add the cooked citrus peel to the stronger syrup, cover and allow to soak for 24 hours.

DAY 3 : Bring all the citrus peel in its heavy syrup to a slight boil, cover and simmer gently for 30 minutes. Turn off the heat, cover and allow to soak for 4 days.

DAYS 4 to 6 : Nothing.

DAY 7 : Drain the candied citrus peel thoroughly and reserve the heavy citrus syrup. While the peels are draining, transfer the citrus syrup to a large jar or two. You should have around 1500ml or maybe slightly more.

The heavy citrus syrup can be used pored over pancakes, porridge, yoghurt or as a topping for Citrus Drizzle cakes or muffins.

Spread the candied citrus peel pieces onto trays and dry in a warm place such as a turned down oven or a food dehydrator until thoroughly dried.

If you have a food dehydrator, the recommended temperature is 120F / 50C for about 10 hours, turning the trays occasionally. If you are using a turned down oven, try to maintain about 40-50C for a little while each day and allow several days for the drying to take place. Make sure to label the oven so it is not used for anything else by mistake.