Candied orange peel

Instructions:

1. Wash the oranges with sponge & dishwashing liquid.
2. Thinly remove the skin using ceramic peeler.  Oranges use to squeeze the juice or store the in the fridge to use them later.
3. Dice the peell or put it in a blender and cut with a pulse mode.
4. Place the cuts of peel in a small pot and cover with cold water.
5. Set on the hot-plate on high heat and bring to boil, replace the water, bring to boil again and then drain.
6. Place the cooked and cut crusts in a small pan, add 250g of honey and heat over a high heat, stirring until the steam stops evaporating. Reduce the heat and gently caramelise the crusts, they will begin to turn slightly translucent.
7. Spread the crusts out on a baking tray and leave to air dry or place in a mushroom dryer with a circle cut out of baking paper and dry overnight.
8. Store in a closed jar.

Enjoy Your meal!

*You may use other healthy natural sweetener – maple , date or coconut flower syrup.

Easily use your candied orange peel to a Christmas poppy seed cake! Recipe here.