Candied orange and lemon peel

In the heart of a Scandinavian autumn, as the air turns crisp and the nights grow long, we turn to the citrus harvest from Spain's sun-drenched orchards. It's a tradition rooted in history, where once an orange was a cherished Yuletide gift for a child, a symbol of wonder and simple joys. Just when the autumn is beginning to end, and the snow begins to fall - Thats when the freshest citrus fruits are brought to our northern lands.

Our recipe for candied citrus peel captures this essence, transforming the peels of oranges and lemons into a delightful winter treat. We start by thoroughly washing the fruits. Then, we peel them, taking care to leave the white pith attached. These peels are then sliced into thin strips.

The magic happens on our wood stove, where the peels undergo a three-step boiling process. Each round lasts about an hour, softening and purifying them. The first two rounds are in plain water, removing bitterness. The final simmer is in a simple syrup, a mixture of equal parts sugar and water, infusing sweetness into the softened peels.

Once candied, the peels are drained and laid out to dry, turning into glistening, chewy jewels. We store them in airtight containers, where they keep their flavor throughout the winter. These candied peels are versatile; they can be dipped in chocolate, mixed into cookies, or enjoyed as they are, a sweet reminder of the season's festive spirit.

This annual ritual not only fills our home with a refreshing citrus aroma but also weaves a thread of continuity from the past into our modern celebrations, keeping alive the simple yet profound joys of a Scandinavian Christmas.

Each strip, transformed in our kitchen, is a reminder of a simpler era, where an orange was a treasure and a symbol of the festive season.