This post is the first of three that details how to make the classic British mince pie. The candied peel is only one small component but I decided to make it from scratch. I used all of the candied peel in my mince pies but candied peel and fruit can be enjoyed on it’s own or a impressive gift. Before this weekend I don’t think I’ve ever tried candied peel but it was surprisingly pleasant. Sweet, tart and with a little bit of a chew to it.
My knife skills leave a lot to be desired but eventually I was able to cut the skin off of four lemons. I didn’t have much luck peeling it off of these lemons (oranges might be easier). I need more practice. While I managed to get the peel off I did not manage to get it off in even strips.
- 4 lemons
- 4 cups sugar (plus extra for rolling)
- 4 cups water