One of the breads I see at most supermarkets here in Ireland are Hot Cross Buns. For Easter this year I decided to make my own. As I started researching recipes I kept coming across mixed peel. This is something I was not all that familiar with. As I looked it up I found it is listed as an ingredient in a lot of British recipes. It is in puddings and fruitcake. It is what I would call candied peel. I have heard of that before. I was able to find mixed peel at the stores here but I decided to make my own. The color turned out much more vibrant and I could choose the fruit I wanted to use. It is a mixture of lemon and orange peel. I added a grapefruit peel as to mine as well. I used 2 lemons, 2 good sized oranges and a grapefruit. This is one time where I looked for organic. Since the outside may be sprayed with pesticides and you are eating the peel it is a good idea to look for the organic fruits for this recipe.

This recipe needs to be prepared in advance. It can take a few days for the peel to dry out so you want to give yourself plenty of preparation time before planning on using it in another recipe. Some of mine was starting to dry out on day two but it did take three full days before it was ready and dried. The peels of citrus fruits are very flavorful and concentrated.  However, if you have ever tried to eat the white part or pith, just under the colorful skin, you will know it is very bitter. In order to help get rid of that bitterness the peels need to be blanched several times. Don’t be surprised if you or other members of your family start eating little bits at a time as it is drying out. I had no idea my kids would like candied peel all by itself before trying out this recipe!

Ingredients

• 5 citrus fruits – 2 lemon, 2 oranges and 1 grapefruit.
• 2 cups sugar (divided – 1 1/2 cups sugar and later 1/2 cup sugar).

Method

• Wash the outside of the citrus fruits.
• Remove the peels of 2 lemons, 2 oranges and a grapefruit. I found it easiest to cut the fruit in half and then quarters. Remove all the fruit and membranes from the peel.
• Slice and chop the peels into small pieces and place into a saucepan.
• Add cool water to the sliced peels. Make sure to add enough water to completely cover the peels.

• Bring the water and peels to a simmer and stir occasionally. Simmer for about 5 minutes.
• Drain the peels and add more fresh cool water to the saucepan. Add the peels back into saucepan and bring back it back to a simmer for 5 minutes. Do this a total of 3 times.
• The last time you drain the peels, reserve 1/2 cup of the water. Add the 1/2 cup of water into the saucepan along with 2 cups of cold water and 1 1/2 cup of granulated sugar. Stir together.
• Bring the sugar and water to a boil dissolving the sugar into the water.
• Add the peel back into the saucepan and reduce heat to a simmer.
• Simmer the peels for 40 minutes.
• Drain the peels and add them to a large bowl. Let them cool for 20 – 30 minutes.
• Once the peels have cooled some stir in 1/2 cup of granulated sugar. They should be coated in the sugar.

• Line two baking sheets with parchment paper.
• Spread out the peel on the two baking sheets giving them as much space as you can. You don’t want them all stuck together in a big pile.
• Now it is just time to wait.
• On day two of drying I changed the parchment sheets underneath the peels as they had soaked up quite a bit of liquid.
• Once the pieces are dry they can be stored in an air tight container.
• Enjoy!