Christstollen, step 1

Make the candied citrus peels. I used approximately a dozen lemons and ten oranges. I got the simple recipe from Market Manila, a very nice food blog.





For the lemon peels I made a 2 cups water to 2 cups sugar ratio. The same also for the orange peels. This was the first time for me making candied citrus peel. Last year when I made stollen (for the first), I bought the candied citrus from the store. I won't be buying it from the store any longer.

Getting these,



is very simple. So what that it is time-consuming? It's a rather leisurely process. (Those bowls behind the trays are holding the leftover syrup, which one shouldn't throw away as they are flavoured with the citrus, and can be used for other things.)