CANDIED ORANGE

PREPARATION 10 MINUTES PLUS COOLING TIME / COOKING 2 HOURS 40 MINUTES

peel of 1 orange, pith removed 100g sugar

100ml water

Finely slice the orange peel, put into a small pot and cover with cold water. Bring to the boil then strain the peel through a fine sieve, discarding the water. Put the peel back into the pot, cover again with cold water and repeat the boiling/ straining process three more times to remove any bitterness from the orange.

Bring the sugar and water to the boil in a small saucepan and simmer for 2 minutes. Add the peel and bring back to the boil for 1 minute. Remove it from the heat and allow the peel to cool in the syrup. Drain off the syrup and set to one side – you don’t need to use it for this recipe but don’t throw it out as it’s great for making cocktails. Spread the peel out on a piece of non-stick paper and place into a low oven to dry out, which can take a couple of hours. Once the peel is dry, keep it in an airtight container. ■