Orange is one of the smells of Christmas. My grandparents leave the peels on the heater and the house is filled with their sweet scent.
Candying these peels will surely bring that happy scent to your home, making the air a bit sweeter.
for a small vase
1/2 C Honey
Brown Sugar (optional)
You can either juice the fruit and scrape the pulp with a spoon or use a fruit peeler, as long as the white part is almost completely removed.
Cut your citrus peel into thin slices (the size of a match).
Start with the lemon peel: place it in a sauce pan and cover with cold water. Bring to a boil and leave on high heat for 10 seconds. Drain the water away.
Place all peel in the sauce pan and repeat the process for three more times. This allows the peel to lose their bitterness.
Set the peel on the side.
In the same sauce pan, melt the 1/2 cup of honey in approximately 150ml water. Bring to a boil and stir until the honey has completely dissolved.
Add the peel to the water and let simmer on low for 45 minutes. If the water hasn’t completely evaporated, drain it away and place the peel on a rack.
Leave to dry for a day.
At this point, it should still be sticky enough to hold onto the sugar, if you decide to add any.
You can store it in a sealed jar in the fridge for 30 days.