The First Recipe For Christmas /Candied Orange Peel

December 8, 2012 fromthefryingpan Housewives, Lifestyle, Nutrition & Health, Ruth's Recipes - From The Frying Pan, Weight Management 0

The First Recipe Of Christmas/Candied Orange Peel
Candied Orange Peel

The First Recipe For Christmas /Candied Orange Peel

The First Recipe Of Christmas/Candied Orange Peel

The First Recipe For Christmas /Candied Orange Peel


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The First Recipe For Christmas /Candied Orange Peel

Christmas Cake is a must for this season and there are numerous recipes for it. Every family has their own tried and trusted recipe and so do I.   The First Recipe For Christmas/ Candied Orange Peel is an absolute must for the traditional Christmas Fruit Cake and I have been making my own for ages.   My Mum & Dad always had bottles of delicious brandied fruits in their kitchen cupboard which we kids would dip into whenever we fancied  ( unknown to them).
December has always been my favourite month. Growing up in Bangalore we were exposed to a myriad of exciting things to do- carol singing, concerts, presents and of course the excitement of hovering in the kitchen on the pretext of helping our mum, and sampling all the goodies we could. Christmas is a wonderful season of bonhomie and goodwill. It was the time we shared our goodies with all the community and enjoyed different kinds of cakes, sweets & savouries. My favourite Christmas activity has always been singing and one of my favourite songs “The Twelve Days Of Christmas”. Back then we did not really know what it meant, but we mastered the song and entertained many an audience until we left Bangalore for Kuala Lumpur , Malaysia. This year I wish to share 12 recipes for the Twelve Days of Christmas. Have fun, enjoy yourself and may you be doubly blessed.

Ingredients:

Rind of 4 oranges, neatly quartered.
1 cup sugar, 3 tbsp rum or whisky

Method:

Place orange rind in a heavy bottomed pan and pour in just enough water to cover it. Bring to the boil and simmer for about 20 minutes or until soft. Stir in the sugar and bring to the boil again. Simmer for 5 minutes. Cool , cover and keep overnight. Next day boil again and simmer for 5 minutes. Repeat the third day. By this time most of the water would have evaporated and the orange peel will be dark and the syrup thick and aromatic. Completely cool and bottle. Pour the rum or whisky on top. Store indefinitely until required.
NB: This can be made earlier and stored. I usually make mine in January/February during the orange season.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother

 

About fromthefryingpan 563 Articles
The ultimate guide to Mangalorean Protestant Cuisine and my tales in the kitchen. You will find recipes of all kinds here, to tickle your palate. My name is Ruth and I am an Applied Psychologist with a post graduate degree in counseling and guidance. Over the years I have specialized in Obesity Counselling Services using food to reach out to the community. It is a great way to connect with people as food has an incredible impact on health. I started this blog to chronicle my adventures in the kitchen and to showcase the recipes handed down to me from my Mother and maternal grandmother Ajamma ( grandmother in the Kannada language). I do hope you will enjoy reading it as much as I did putting it all together. I love reading, music, gardening, and learning new things everyday. My passion is enhancing human potential and teaching people that they have to take responsibility for their own lives. In short, I am the Versatile Housewife.

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