Ingredients:
3 thick-skinned oranges
180g granulated sugar
105ml water
1 tbsp golden syrup (corn syrup)
pinch of bicarbonate of soda
Method:
Use a sharp fine-bladed knife to pare the oranges then place the pieces in a pan, cover with water and bring to a boil. Drain the peel, re-cover with water and bring to a boil. Drain and repeat the process once more.
Drain the orange peel again and allow to cool before scraping away any remnants of orange pulp with a spoon. Return to the pan, add a pinch of bicarbonate of soda, cover with water then bring to a boil. Reduce to a simmer and continue cooking until the skins are tender. Drain and slice the peel then return to the pan.
Add the granulated sugar, 105ml water and golden syrup. Bring the mixture to a simmer and continue cooking until the liquid has been absorbed and the peels become clear. Turn into a jar and secure with a tight-fitting lid. These peels will store for up to 6 weeks if refrigerated.
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