candied peel and walnuts

rustica RETRO


Mum always starts early on her Christmas baking; plum puddings, shortbread and rich fruit cakes might be made from about July onwards, so bags of candied orange peel, used also in her Genova cake and other regulars, can generally be found in her pantry year round.  Being a lover of such sweet sticky delights I know just which old tin to open, digging my hand in around amongst fat raisins and sultanas to find the citrusy cubes of orange peel.  In Italy fruit and nut vendors sell lovely canditi in large whole pieces, ready to be cut and added to a plethora of festive treats.   This year I have decided to make my own, in that waste not want not way I have conserved thick substantial and untreated orange rinds from the breakfast juicing, carefully peeling out the inner pith and cutting off some of the rind, then following…

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