Make your candied orange peel for the Christmas cake or cakes in general. – Best of all, you avoid unnecessary preservatives!
As I have written before, I am preparing to bake a German Christmas cake (Christstolle) – you need, among other things, candied orange peel.
You can buy it ready to go nowadays, but since I bake quite a lot before Christmas, I prefer to do it myself, incredibly easy. You need just as many oranges and sugar. It should weigh just as much.
- Start by washing the oranges thoroughly.
- Please leave it in a saucepan with plenty of water
- Bring to the boil and let it boil for 15 minutes.
- Pour off the water and add new water.
- Bring to a boil and cook for 15 minutes.
- Take the oranges and pour off the water.
- Pour in new water and let it boil; lower the heat and let it simmer for an hour from the time it starts to boil.
- After an hour – pour off the water and rinse the oranges in cold water.
- Let it cool at room temperature.
- Cut the oranges into small pieces or as you wish. I cut off some of the pulp.
- Weigh the oranges, then measure the same amount of sugar.
- Mix sugar and orange peel in a saucepan, keep on low heat, simmer until all the liquid has mostly disappeared or at least halved.
- Pour in 1 tablespoon of rose water towards the end and stir.
- Let it cool on greaseproof paper in the fridge. Store it in the refrigerator as it lacks preservatives. Mix it into cakes or use it as a decoration