We have fresh orange juice for breakfast each morning and as regulars know, I hate wasting anything. From the skins, I like to make candied peel. If you chop this small you can use just like the cartons you buy in Iceland in baking. Alternatively, you can coat in sugar and nibble instead of bought sweets and as an extra special treat …. But not too often, dip into dark chocolate.
I don´t make this everyday but I have a polybag that I place the used skins into and pop into the freezer then I know I have enough to make a batch of candied fruit when I need it. It does take a long time, but that is only in the waiting – the making is very very easy.
1 tablespoon Golden Syrup
¼ pint water
I will describe this as if you are using fresh oranges, but as you will have gathered, mine are already cut in half.
Cut tops and bottoms off the orange and then cut into quarters. Peel the skin and pith from the orange (if you just peel and leave the pith it easily scoops away once it has been boiled.)
Put the orange peel in a large saucepan with cold water to cover, and bring to a boil for 20 minutes.
Place the sugar water and syrup in a saucepan and bring to the boil. Add the peel and simmer gently, until they get translucent, about 45 minutes to an hour depending on how thick the skins were originally.
NB: Don´t add the sugar until they are at least tacky if not dry otherwise you will end up with a huge sticky mess.
Now being the frugal type that I am I don´t discard the syrup but keep it in the fridge where it can be used by adding as part of the liquid to a cake, or I am told it is lovely in iced tea – but as I hate tea, I cannot comment.