This peel can be used in Cakes ,Christmas Puddings, Steamed Puddings and of course Hot Cross Buns. It is fairly time consuming to make, but then I only make it once a year and freeze it. It could be placed in sterile jars, like jam, and kept in the pantry.
Because of the sugar content, it scoops out easily when required.
Save Orange peel in plastic bag in fridge. (any amount, but I usually work with 6 or more.
Cut peel into 1/4.
Place in large saucepan and cover with water. Bring to the boil and simmer until you can easily press you finger nail into the rind. ( It is important that the rind is very soft)
Drain off all the water and when cool enough to handle, scoop out the membrane with a spoon.
Place 2 cups of white sugar into a large flat pan , add 2 cups of water and boil to dissolve the sugar.
Place the peel into the TMX bowl and Turbo once . Look in bowl to see how fine the peel has been cut. You do not want mush. I had 700g of peel and it took 4 presses of the Turbo button. The number of times will depend on how much peel is in the bowl.
When sugar has dissolved into water, tip in peel.
Stand by stove and gently stir peel into liquid.
Boil rapidly and stir when required so that peel doesn't catch and burn.
When most of the water has evaporated, take off stove and cool.
I store in small zip lock plastic bags, and freeze.
Chocolate covered Orange straws.
After removing the Orange membrane from the peel, cut the peel into long thin strips.
Boil in sugar syrup being gentle not to break the strips.
Evaporate most of the liquid and set aside to cool.
At this stage I freeze them in a plastic container.
When required I coat with Chocolate.