chickencam Posted November 19, 2008 Share Posted November 19, 2008 I would like to have a go but there seem to many different ways so i am hoping for tried and tested method. I much prefer the whole peel that you can buy to the little dry lumps. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 19, 2008 Share Posted November 19, 2008 I've made candied peel but it's a long and very faffy process which takes around 7 days, from what I remember. Lots of boiling in sugar syrup and leaving the peel to steep etc. It is hard work but it makes nice peel. I didn't store mine properly though and some went mouldy which was incredibly annoying after it took so long to make!! Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 19, 2008 Author Share Posted November 19, 2008 I don't think I have either the time or the patience for that Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 19, 2008 Share Posted November 19, 2008 I have found it much easier to nip into Julian Graves and buy some of their ready made stuff myself too . It's nice to be able to say you've made it yourself but at the end of the day, it doesn't taste any better for all the faff. Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 19, 2008 Author Share Posted November 19, 2008 Do they have the whole stuff? A couple of years ago I bought about 6 boxes of Sundora whole peel in January from Tesco, it was reduced to a penny a packet They were lovely but I have run out now and haven't seen any yet this year Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 19, 2008 Share Posted November 19, 2008 I'm sure I saw some candied whole peel in our local JG store last week . Quote Link to comment Share on other sites More sharing options...
Christian Posted November 19, 2008 Share Posted November 19, 2008 I made the candied orange peel from the RC preserves book. Lots of faff but it does taste fantastic. It takes a couple of days to make and then a couple more days to 'drip dry' Would buy it next time Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 19, 2008 Share Posted November 19, 2008 I'm in the middle of making that for my Christmas hampers at the moment, Christian . Not nearly so faffy as my candied peel recipe . Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 20, 2008 Author Share Posted November 20, 2008 I'll have to have a look at that recipe then Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 20, 2008 Share Posted November 20, 2008 They are incredibly sticky though . My airing cupboard isn't big enough for the racks of peel so I'll have to dry them in the oven this evening once dinner's cooked. They look delicious covered in chocolate in the recipe photo. Hope mine come out looking that good!! Quote Link to comment Share on other sites More sharing options...
Christian Posted November 20, 2008 Share Posted November 20, 2008 I am sure the book said they will keep for 3 months without chocolate and 3 weeks with (as if ). Mine are safely stored in Lock&Lock until I get round to dipping them. Sticky is not the word Kate Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 20, 2008 Share Posted November 20, 2008 I'm sure we could patent the syrup as a new form of Superglue . Quote Link to comment Share on other sites More sharing options...
hillfamily Posted November 20, 2008 Share Posted November 20, 2008 I've also made the ones from the RC book :D to pop in my Christmas Hampers Very tasty but there is just one small problem.........I think the syrup must have an invisibility quality as they seem to have all disappeared Quote Link to comment Share on other sites More sharing options...
Christian Posted November 20, 2008 Share Posted November 20, 2008 When I said 'safely stored' I meant from me. I have forgotten where I've put them. Will probably find them on Boxing day. Quote Link to comment Share on other sites More sharing options...
hillfamily Posted November 20, 2008 Share Posted November 20, 2008 Will be making a second batch next week ......... and hopefully this lot won't disappear Quote Link to comment Share on other sites More sharing options...
Lewis Posted November 23, 2008 Share Posted November 23, 2008 When I said 'safely stored' I meant from me. I have forgotten where I've put them. Will probably find them on Boxing day. I do that all the time! Put something in a safe place, and then can never find it. Quote Link to comment Share on other sites More sharing options...
little chickadee Posted November 29, 2008 Share Posted November 29, 2008 I've been thinking about using this recipe too so it's good to see some other people have. It seems like a nice book. I've got it out from my local library at the moment, along with Sarah Raven's and Nigella's Christmas books. Quote Link to comment Share on other sites More sharing options...
hillfamily Posted November 30, 2008 Share Posted November 30, 2008 I've just finished making a second batch of candied orange :D I really really must not eat this batch there just isn't enough time to make any more before I need to finish and deliver my Christmas Hampers Quote Link to comment Share on other sites More sharing options...
Christian Posted November 30, 2008 Share Posted November 30, 2008 Same here Pam. Mine is drip drying as I type Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 30, 2008 Share Posted November 30, 2008 I've just posted about mine in another thread - I was fed up with them dripping orange syrup and so I rolled them in sugar. They are lovely! I made the weight up for the recipe by using some quartered clementine peel - they worked really well. Quote Link to comment Share on other sites More sharing options...
hillfamily Posted December 1, 2008 Share Posted December 1, 2008 I was fed up with them dripping orange syrup and so I rolled them in sugar. They are lovely! sounds yummy Lesley :D Same here Pam. Mine is drip drying as I type they don't make a lock lock box secure enough to prevent accidental tasting do they Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 1, 2008 Share Posted December 1, 2008 They're fine like this - and much easier to handle. I took some to Christmas Tea at my sister's yesterday........ Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 2, 2008 Author Share Posted December 2, 2008 I have chickened out this year through lack of time mainly, but next year i will be having a go. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 3, 2008 Share Posted December 3, 2008 It is really quite quick - especially if you don't wait for it to dry and roll it in the sugar. I've saved all the broken bits (I had two children 'helping' me to stir it - gently!) to use for cooking. Quote Link to comment Share on other sites More sharing options...
