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Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually TASTES like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough to handy to make a batch.

Recipe #215240

From Gooseberry Patch Seasons for Sharing.

Recipe #137969

Straight from their website to you: http://www.applewoodfarmhouserestaurant.com/recipes-apple-fritters.html

Recipe #78079

The blending of flavours makes this dish by Toronto chef Massimo Capra very delicious.

Recipe #61678

Just as South and Central American countries have their fried plantains, the Vietnamese have fried bananas, usually sold on the streets by women in front of their houses. The firmer the bananas, the better.

Recipe #20613


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