Monday, December 30, 2013

Making sugar-free candied fruit peel
By Joyce Lavene 

I love fruit bread, and usually bake a few loaves every holiday for my family, and to give away. This year was a challenge because you can’t get candied orange or other citrus peels that don’t have sugar.

I finally made by own by creating a syrup from Splenda and allowing the orange and lemon peel to simmer in it, and cool. It was very good, with raisins, apricots, pineapple, orange and lemon peel. I missed the color from the cherries though, and next year I’ll add blueberries and cranberries to it.

I used my bread maker, which I probably won’t do again because it made the pieces of fruit too small. I usually make the bread myself the old fashioned way.

This is basically a standard bread recipe to which I add fruit and an egg. It’s heavy and moist – which is how I like it!

It struck me that I could also make my favorite candy – chocolate covered orange peel in this way with unsweetened chocolate enhanced with Splenda. I haven’t tried that yet, but I will.

Happy New Year!

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