Makes: 24
Preparation: 15 minutes
Cooking: 40 minutes

Ingredients

● 3 large navel oranges
● 300g granulated sugar, plus 50g for coating the cooked zest
● Juice of the three oranges plus 100ml of water
● 2 packs of sugar-free jelly of your choice

Method

● To make the candied orange peel: use a potato peeler to pare off thin strips of zest. Cut them into strips about half a centimetre.

● Squeeze the orange juice and put it in a large pan together with the zest,

the sugar and water.

● Bring to the boil and once the zest is soft, pour off most of the syrup leaving enough to just cover the strips.

● Bring to a simmer and cook for approximately 30 more minutes until the zest looks translucent and caramelised.

● Roll the zest in sugar and dry on a rack.

● Store in an airtight container until ready to use.

● For the jelly: you can prepare two types of flavours and colours if you like in accordance with the pack instructions. I used lime and raspberry.

● Pour jelly into mini cups or shot glass and top with orange zest before serving.