When Jen’s father and son, Isaac, discovered a mutual love of oranges they experimented with different ways to use the leftover peel.  Isaac now makes these for Christmas presents for family and teachers at Christmas – they are a hit with adults and children alike.

While these are not hard to make, they need to be done in a few stages so you do need to plan ahead.

INGREDIENTS

  • 4 large unwaxed oranges
  • About 1kg sugar (you can use any sugar for this but the darker the sugar, the darker the peel – Jen learnt the hard way!)
  • 150g bar of chocolate (dairy-free works very well as does other dark or milk chocolate)

METHOD

  1. Peel the oranges in segments and cut the peel into strips.  You want each piece to be about 0.5cm thick so you may need to shave off some of the pith if it is very thick.
  2. Put the peel in a pan and fill with enough water to just cover the peel.  Bring to the boil and simmer for 5 mins.
  3. Drain and return the peel to the pan.  Add more cold water, again just enough to cover the peel, and bring to the boil.  Simmer for 30 mins.
  4. Drain the peel, reserving the cooking liquid. Put the peel to one side and measure the cooking liquid.  Return the cooking liquid to the pan. For every 100ml of cooking liquid you have, add 100g of sugar to the pan and bring it to the boil.
  5. When the sugar has dissolved, add the peel and simmer until the peel is soft and translucent. This will take about 30 mins.
  6. Leave the peel in the pan to cool.
  7. Remove the peel from the syrup and spread it out on baking parchment on a rack. Leave out to air dry.  This can take a while – even a couple of days – so Jen sometimes put the rack in the airing cupboard.  Dust with sugar if you like it.
  8. When you are ready, dip the pieces of candied peel into melted chocolate. Leave to dry on a sheet of baking paper.
  9. These will keep for several weeks in an airtight jar if you can resist!

More Recipes

  • Sesame free hummus

    It’s easy to leave sesame (in the form of tahini) out of hummus and still have a really delicious, easy dip. This is one of our favourites!

  • Baked jacket potatoes

    Not so much of a recipe as a reminder not to forget about the humble British spud when you are planning what to feed your family. Potatoes are so versatile, packed with vitamin C and fibre and relatively inexpensive. They’re a great alternative to gluten-free pasta and rice.

  • Apples and raisins baked in apple juice

    Nick, Jen’s husband, does not have good memories of “baked apples” from his childhood but he’s happy that this recipe is a regular in their house.

  • Rice Pudding

    Find comfort in a bowl with this old-fashioned pudding, especially when it is cold outside. You do need to use short-grain rice and take it out of the oven before all the milk has absorbed, so that it is still creamy.

  • Beetroot Soup

    Beetroot soup is a fabulous colour as well as being nutritious and delicious. Blend everything together before serving if you prefer smooth soup.

  • Mince Pies

    Mince pies are Jen’s FAVOURITE Christmas food! This is her quick hack if you don’t have the ingredients (or time!) to make your own from scratch – just use shop-bought pastry and a jar of mincemeat.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

Join our mailing list

Join our mailing list

Subscribe To Our Newsletter to receive the latest news and updates from our team.

Age of person with allergies

You have Successfully Subscribed!

Subscribe to our Newsletter

Subscribe to our Newsletter

 

Join our mailing list to receive the latest news and updates from our team.

Once you’ve signed up you’ll receive a welcome email from us. If it doesn’t appear in your inbox then please check all your email folders including “spam”.

GDPR and Privacy Policy

Allergies interested in (tick as many as apply)

GDPR

You have Successfully Subscribed!