Drag that must have cannel cutter from the back of the drawer, or just use the one on your flat peeler as its time to make use of seductive orange oils and utilise a much abandoned ambrosial sugary treat.
Simply spiral cut the orange skin, leaving as much of the bitter pith as possible. The zest will spritz and fill the air with its fragrant oil so I often do this in a poly bag, I then scatter caster sugar and rub the oils into the sugar before placing the lengths of peel in a jar and top with caster sugar. Turn gently so as the sugar and spiraling peel become well acquainted, ready to use within 24 hours and lasts for months in an airtight jar.
It’s a fabulous use for potentially discarded orange peel before juicing or prepping orange segments.
Its stunning simply piled on top of a citrus drizzle or cheese cake.
Stacked with caramelised nuts to dress a rich fruity Christmas cake.
I replace some of the sugar in Madelines, icing and pancake batters from time to time
Chopped and incorporated as an ingredient, it’s sweeter than candied peel and offers good texture.
The sugar is delightful to edge the rims of cocktail glasses…think Buck’s Fizz as a minimum and lasts for months.
Seems a such a shame to waste it eh?