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!