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Homemade candied peel
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Total Time:
3 hours
Transform Easter treats with homemade candied citrus peel using any citrus fruit on hand. Elevate hot cross buns and other baked goods while reducing food waste.
Ingredients:
  • rinds of 2 lemons
  • rinds of 2 oranges
  • rind of 1 grapefruit
  • 250 g caster sugar plus extra for dusting
Instructions:
  • Place fruit rinds in a large saucepan and cover with water, ensuring they are fully submerged. Use a plate to keep them down. Bring to a boil, then simmer for 30 minutes until rinds begin to soften. Drain and let cool. Remove any remaining flesh or pith from rinds. In a medium saucepan, simmer caster sugar with 250ml water until dissolved. Add rinds, simmer for 25 minutes until soft. Cool in syrup. Preheat oven to lowest setting. Dry rinds on wire rack over baking tray in oven for 1-2 hours. Coat with caster sugar and store in airtight container in the fridge for up to six weeks.

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