Candied orange 🍊 peels

 Candied orange 🍊 peels

Oranges are winter delights for us here in North India. Crazy as it may sound, but my preparation for Christmas 🎄☃️ 🍰 cake begins in February. I make my own orange peels and ginger candy preserve,and then I soak it in Rum and forget about it till December.

It sits on the kitchen shelf and every one passes by swear that it looks very tempting, in fact I do worry about two legged predators who may want to sample some of the orange 🍊 and ginger flavoured Rum.

Here I am sharing how to cook peels and bottle it.

You will need :

• Orange 🍊 peels,scrape the white in the inside  and cut into strips.
• For every one cup peels, I use3/4 sugar

Method :

• Heat a clean dry pan and cook orange strips in water, when half cooked, reduce the water to a few spoonfuls, add 3/4 cup sugar per one cup orange 🍊 strips.

• The sugar will melt ,
• Cook over moderate flame, stirring occasionally 
• remove before sugar crystalizes. Cool and bottle. Add Rum and cork it and forget about it till December.

You can use it after  one month of soaking it gives a very nice flavour to cakes, desserts and cookies.

Sharing a recipe of orange cake with peels and caramel. 

• 

Ingredients :

• 2 cups cake flour
• 1 1/2 cup granulated sugar 
• 2 large eggs 
• 200gms butter/cooking oil
• 1 tsp cinnamon powder
• 2 cups finely chopped peels with rum
• 1tsp zest of lemon / orange peel 
• 1 cup orange juice 
• 1/2 tsp salt
• Sugar for a light caramel 
• 1tsp baking powder 
• 1/2 tsp baking soda 

Method :

• Cream butter and sugar 
• Slowly add eggs
• In a sieve Take all the dry ingredients 
• Sift into butter egg mixture using cut and fold method. 
• Now add finely cut peels with the rum. 
• In a pan caramel some sugar cool and mix
• Now pour into greased container and bake at 180degrees in a preheated oven for 30minutes or until done. 
• Cool and de-mould.