Candied Satsuma Mandarin Peel

Candied mandarin orange peel is a perfect condiment to go along with your afternoon tea, as an attractive garnish for your desserts and really addictive on its own. They make cute little gifts too - put them into small mason jars, tied with a ribbon each and voila, your friends would love you for this. The peel will keep fresh for 6-8 weeks in an air-tight container. Feel free to double, triple, or even quadruple the recipe as you’d like.

4 mandarin oranges, peeled (with pith - white part)
granulated sugar

Pour boiling water over the orange peel. Using a toothbrush, scrub the skin to remove the wax. Rinse with cold tap water and pat dry with a paper towel. Slice the peel thinly or desired thickness.

Put the peel in a pot of tap water, enough to cover all the peel and bring to a boil. Simmer for 5 mins and strain. Repeat the above step for another 2 times. On the last time, let the peel simmer in the water for 30 minutes.

Strain the peel but reserve the water. Depending on the amount of water, measure out the same amount of sugar and add to the mixture. Return the peel and sugar mixture to the pot and let it simmer for 30-45 minutes until the peel is translucent and soft. Do not stir the mixture or it will be crystallized. If necessary, swirl the pot briefly, using the handle.

Turn off the heat and allow the peel and syrup to cool. Remove the peel with a fork or strainer and put them in one single layer on a baking wire rack set on a baking tray lined with baking paper. Place into a preheated oven at its lowest temperature and let it hang out for about 45 minutes or until dry. Remove the peel from the oven and immediately toss them in the granulated sugar. Let them cool completely before storing them in an air-tight container.