I have my favorite fruits in each season. I prefer cherries and apricots in summer, oranges and bananas in winter. This also applies to vegetables. I believe in seasonality. In summer and autumn, when I have a time, or if I get a larger amount of fruits or vegetables, I am busy with preserving, jam making, cabbage souring. I make dried tomatoes and plums.
We always make “Bishop’s Bread” and fruitcake for Christmas, and for these it is necessary to make or buy candied fruits. But the home-made ones, which my grandmother used to prepare, were significantly better.
This year I began to accomplish my “orangeproject”. I have made candied orange and lemon peels for fruitcakes, dried orange peels for orange salt and orange sugar. Orange salt is excellent for salads and sauces, while I recommend orange sugar for cakes and pies.
Candied Orange Peel
1 l water
200 g orange peel
300 g sugar
Wash the oranges well to remove any organic residue.
Peel the skin and pith of the orange and cut the peel into slices or strips. Place peels in a bowl, cover with cold water for 3-4 days and change water twice a day.
This process helps to remove the bitter taste from the orange peel and pith.
In a saucepan cover the orange peels with water and bring to a boil over moderately high heat. Boil the orange peels for 5-6 minutes, then drain.
Combine sugar and water in the saucepan and bring to boil over high heat.
Add peel and reduce heat to simmer. Simmer until peels are translucent. Remove peels from syrup and set on rack to dry.
Orange Salt-Orange Sugar
Wash thoroughly the oranges, peel the skin thinly, dry well. The dried orange peels grind it to fine powder and mix half and half with crystalsalt or with sugar.