Preserved Orange Peel

It's always irked me that citrus peel is just chucked in the compost once the juice or flesh has been extracted, so periodically I make Roasted Lemon Zest Powder or somesuch attempt at 'nose-to-tail' cuisine. This time it's orange peel cured then preserved in a heavy syrup.

I saved the peel as we consumed the fruit for a couple of weeks. Each time we peeled an orange the peel went into an plastic box containing a mixture of equal quantities of salt and sugar. I used the chunky curing salt that is very easily available here, and cheap. You will need about 1-2 cups of each for a 2 litre icecream container. As each peel is added you stir it around to make sure everything is in contact with the curing mixture. When the box is too full to successfully stir it around anymore leave it in the fridge for a week or more (up to a month).

Orange peel in syrup, with some extra syrup on the side.

At the end of this period, pick out the peel and put it in a saucepan covered in fresh water. Bring to the boil, then drain. Repeat this 3 more times. Rinse the peel in cold water to cool it down after the final boiling and scrape off any remaining white pith. Cut the peel into strips, triangles or dice.

Make up a syrup using equal quantities of sugar and water - about 4 cups of each. Put the sugar and water in a large saucepan and bring to the boil, stirring occasionally to make the sugar dissolve. Once boiling add the peel, bring back to the boil then take off the heat and allow to cool. The peel in syrup should keep indefinitely in the fridge or cool cellar.

I am planning to use it covered in chocolate, in cakes, tagines, icecream and anything else that takes my fancy. The syrup will also get used in cakes and icecream.

Susan

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