It is citrus season in the hills. The trees are over laden with the citrus fruits. Limes, lemons, oranges, sweet limes, Malta, Jameer .............….you name it and its there. A typical house in a Kumaoni village has a lot of fruit trees around it and it is customary to have a citrus variety. With the clear view of the Himalayas, hills are a visual delight these days.

 Life is all about turning disadvantage into opportunity. Our small town has a very few departmental stores and none of them sell candied peels. Since we had a lot of maltas and lemons at home, I decided to make the candied peels at home for the Christmas cake.

I made candied peels from Maltas and later with the same recipe from lemons. Both tasted different and came out very well.

Candied Orange Peels are citrus lovers’ heaven. Use them in cakes, cookies or simply dip the peels in melted dark chocolate, they are a burst of citrusy flavour. Cut them into fine pieces and sprinkle on desserts and ice cream. Candied orange peels also make a great mouth freshener.
You use oranges or any citrus for making candied peels.

Candied Orange Peels

4 Oranges or Lemons or any local citrus
2 cups Sugar
2 cups water
½ cup powdered sugar.

Remove zest of the oranges with a vegetable peeler.
Using kitchen scissors, cut the strips lengthwise into juliennes or you may cut the peels into ¼ inch wide strips
Place the peels in a heavy bottom pan and add cold water just enough to cover the peels. Bring to a boil. Drain. Repeat this process thrice.  This mellows the bitterness. The peels should turn tender.
In a heavy bottom saucepan or a wok, add water and sugar and bring it to a boil.
Add peels to the boiling syrup and reduce the heat.
Let the peels cook for an hour or till the syrup begins to vanish and the peels turn translucent. Remove from the heat.
Transfer the peel to a wire rack with help of a fork. Let them rest till completely cold.
Roll them in powdered sugar and store in an airtight container.

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