Candied Peel

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2 oranges

2 lemons

1 lb (500 g) granulated sugar

1/2 pint (300 ml) water

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1.     Scrub the fruit.  Cut into quarters and remove flesh.  Simmer peel in a little water for 1  1/2 hours until tender.

2.    Drain and make the liquid up to 1/2 pint (300 ml).  Add 8 oz (250 g) sugar.  Stir over low heat to dissolve and slowly bring to a boil.

3.   Pour liquid over the peel and leave for 2 days.  Drain the peel.

4.    Add another 4 oz (125 g) sugar to the syrup.  Dissolve, heat and bring to a boil again.  Pour over peel.

5.    The next day, drain peel and add the final 4 oz (125 g) sugar to the syrup.  Bring to boil and pour over peel.  Leave the peel in the thick syrup for 2-3 weeks.

6.    Drain and place peel on a flat dish.  Dry off in a warm place.  Store candied peel in airtight jar.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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