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Making your own MIXED PEEL is a breeze

Making your own mixed peel is a breeze. It takes hardly any time at all but is a process that is completed over two days. Now’s the time to be making it. Backyard citrus trees are laden and christmas cake making time is just around the corner. I’ll be making my christmas cake next month so it can mature fully before it’s devoured! So here’s how I make mixed peel. You can use any citrus that you have; limes, lemons, grapefruit, oranges or tangelos.

Ingredients;

5 average sized citrus fruits. Today I used oranges and lemons

1 1/2 cups sugar

Peel the fruit in strips about an inch or so wide, leaving as much of the white pith on as you can.

Cut the peel into approx 1/4 inch wide pieces.

Now place the chopped citrus peel into a saucepan. Just cover the fruit with water. Bring to the boil and reduce to a simmer for 10 minutes.

After 10 minutes of simmering, drain the water off. Repeat the process by putting the peel back into the pan and add enough water just to cover. Bring to the boil, reduce heat to a simmer and cook for another 10 minutes. Drain the liquid off again but this time reserve 1/2 cup of the liquid.

Pour the reserved liquid plus 1/2 cup water and 1 cup of the sugar into a saucepan. Gently bring to the boil, stirring to dissolve the sugar.

Once the sugar mixture has come to the the boil pour over the peel and leave to stand overnight.

Come the next day, place the peel and the liquid, and the remaining 1/2 cup of sugar into a saucepan and stir over a low heat until the sugar dissolves. Bring up to the boil and reduce heat to a simmer, continuing to simmer for 15 minutes.

Remove from the heat and drain well.

Spread the peel out on grease proof or brown paper and allow to stand overnight to dry. Occasionally move the peel about with a fork to keep them separate.

If storing your mixed peel in the fridge, it will last for about one month. If you want to keep for longer you can freeze in little snap lock bags. Perfect for Christmas cake and Easter hot cross buns.

I’ve since made these. I tripled the recipe and used grapefruit, tangelos, oranges and lemons.

 

 

26 thoughts on “Making your own MIXED PEEL is a breeze

  1. Thanks for the great recipe. I have issues with Free-Glutamates and MSG. My peel looks fab and tastes lovely can’t wait to put in in my Christmas Cake.

  2. Thank you soooo much for posting this simple, but most effective method. Each batch comes out wonderfully.
    If spread and separated on a sheet pan and put into the freezer and later portioned into cling warp packets and then into a Ziploc bag, it keeps wonderfully well in the freezer for weeks on end!

  3. Thanks Peter. It sure is a great recipe. I could kick myself that I didn’t make more last season. I will this season because it really does keep for many months in the freezer. I used mine all up over Christmas and had to buy some this Easter for my hot crossies ;(

  4. Thank you for this recipe – just making a batch now for my Xmas cake. I could not find it in the stores here in the USA. Thank you!!!

  5. Thank you soooooooo much! No more yucky stuff with high fructose corn syrup for us which is all you can get in the states. Wish I could make suet now! 😉

  6. How wonderful to find a easy way to have really good candied peel. So hard to find uncut peel in supermarkets .Making special wedding cake !

  7. I find that it needs more sugar to balance the remaining bitterness in the peels. Forking it over and sprinkling lightly more granulated sugar accelerated the drying. Additionally, I laid the peels in my oven on the lowest setting to insure a lower moisture content for storage, about 2 hours. I am pleased with the consistency and taste, and expect it will keep quite a long time. Thanks for the recipe.

  8. I used double all the ingredients (5 oranges and 5 lemons) and the peel weighed 348g at the start and 353g at the end. So using 5 fruits like in this recipe you would get about 175g of mixed peel at the end though it would depend somewhat on the combination of oranges and lemons as lemons are smaller. Tastes delicious!

  9. I’ve been wanting to try making Welsh cakes for the hubby, who has been longing for them. Didn’t know exactly what mixed peel was, and certainly could not find any in our stores. I was so glad to find this recipe, and am now waiting for the peels to dry. I’ve used navel oranges for their nice, thick peel, and also limes from our heavily laden lime tree. I’ve also retained the final syrup for use. Thank you !!!

  10. Hello – just a quick question. When it stands overnight in the liquid and then again on the paper, is it refrigerated or at room temperature? Thank you!

    1. Hi Katherine, I leave it out at room temperature. I think it would be too damp in the fridge as you are trying to dry it out just a little

  11. I removed the white pith but followed the rest of the recipe and the results are perfect, loved it.
    I then thinly sliced the fruit and placed in leftover syrup, bought it to the boil and then bottled the fruit to enjoy another day.
    thank you really enjoyed the recipe

    1. Hi Eileen, I have no idea about the splenda. I’ve never used it. Maybe make a very small batch using splenda and see how it goes?

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