- 5 oranges
- 5 lemons
- 1 teaspoon salt
- 1.3kg sugar
- 900ml water
- Cut the fruit in half and squeeze to remove the juice.
- Put the fruit in a large bowl, cover with water, add the salt and leave to soak for 24 hours
- Drain the peel add to a large saucepan cover with water and simmer until the peel is soft. This can take a while, but takes only 10 minutes in a pressure cooker.
- Drain and when cool enough to handle, scrape out the flesh and the membranes. The peel is fragile, so use a spoon to ensure that the peel and white pith remains intact.
- Dissolve the sugar in 900 ml of fresh water, bring to the boil, add the peel and simmer for until it becomes translucent (about 30 minutes).
- Remove the peel and simmer the syrup until it thickens. Take care or it will burn and do not stir or it will crystallise!
- Remove from the heat and add the peel. You can either add the peel whole or cut into thin strips. Soak for 30 minutes.
- Put the peel in sterilised jars and cover with syrup.
- Store in a cool dry place or refrigerate. It should last 6-8 weeks. Store in a refrigerator once opened, and keep the peel immersed in the syrup.
Traditional Irish recipe – Darina Allen