the slow candy
Nov 17, 2009 Here is the thing about me, and I’m sure all of you can relate: Along with seeking quick-hit-projects like the poncho, I simultaneously crave longer, more absorbing projects.
This is why I recently passed over recipes offering quick! easy! ways to candy fruit peel and instead settled on the one that took three days. Not three days of constant attention – I’m not that much of a nutcase or shut-in. But still. Three days of shepherding the fruit through soaking, simmering, absorbing and more simmering. Three days of on-and-off tending to a pot that made our apartment smell like fresh marmalade and created fruit as bright and translucent as stained glass windows.
This candied fruit is headed into our Christmas puddings, and as my sisters will attest, I’m always annoying them with my eagerness to start new traditions.
This is one I hope will stick, so I wanted to do it up right.
candied fruit peel, christmas puddings in make
Reader Comments (9)
I am salavating at the very thought of all this citrusy goodness. I think i could live on citrus fruits. But a three day project - not in the cards for me. I'll just have to watch and see how yours turn out.
I made candied grapefruit last year. It was sooo yummy. Like a sweet tart!
That looks incredibly good. Looks like a pretty good start to a tradition to me!
I'm considering making glögg this year - a family tradition inherited from friends that I have had the fortitude to tackle only once. But it's so true - there's something very satisfying about a long and involved project.
You pictures are beautiful. I can't wait to see what's next.
Looks amazing! I would love to see the recipe....
Wow - now I feel lazy as I just pick up a tub of candied peel at the store. The pictures look lovely and I'm sure it will make your pudding spectacular!
where can i find the recipe for this, kelly? long, slow, and citrusy are my holy grail of baking!
Please, please, please! Whose recipe did you use. I am making fruit Stollen this year and have fruit trees in my yard! Must use them!
Hi all, the recipe I used was from the Ballymaloe Cookbook, by Myrtle Allen. Here's the drill:
5 oranges
5 lemons
5 grapefruit
1 t salt
6 c sugar
Cut fruit in half and squeeze out juice. Put peel in a container (not aluminum), cover with cold water and add salt. Leave to soak for 24 hours. Next day, throw away the soaking water, put peel in a saucepan and cover with fresh cold water.
Bring to boil and simmer very gently until the peel is soft, about 3 hours. Remove peel and discard water. Scrape out any remaining flesh and membranes from inside the fruit, leaving the rind in tact (note: I paused here, refrigerated overnight, and picked up again the next day).
Make a syrup by dissolving the sugar in 3 3/4 c water. Bring to boil, add peel and simmer gently until it looks translucent, about 30 minutes.
Remove peel, drain and leave to cool. Boil down the remaining syrup until it becomes thick and white but before it turns to a caramel. Remove from heat and put peel in again to soak up the syrup. Leave for 30 minutes.
Remove peel once more, cool on a dish and pour any remaining syrup into the centers. Finally pack into jars and cover tightly.
Note: I very well might be crazy, following this old recipe when people tell me they've made peel that tastes fantastic in about an hour. But I'm a process kind of girl, and there was something about this long, slow recipe that really appealed to me. Plus, it's delish, and inspired to make marmalade with the amazing smell that filled out kitchen for the weekend. Enjoy!