Cotswold Life - - EAT COTSWOLD -

Place the liq­uids, spices and orange peel into a saucepan and bring up to the boil. Re­move from the heat, cover and al­low to in­fuse for two hours, or overnight.

Strain off the liq­uid into an­other saucepan and add 450g of the cas­tor sugar and the glu­cose. Bring to the boil, stir­ring all the time.

Cook this to 102c, stir­ring oc­ca­sion­ally so it doesn’t catch on the bot­tom of the pan.

Mix the 50g of cas­tor sugar and the pectin pow­der to­gether, thor­oughly in­cor­po­rat­ing them.

When the orange juice mix­ture reaches 102c, whisk in the pectin mix and keep whisk­ing un­til dis­solved, be­ing care­ful as it is get­ting ex­tremely hot. Keep on a high heat and cook to 110c, stir­ring oc­ca­sion­ally.

Fi­nally, whisk in the tar­taric acid and pass into a lined sided tray to a depth of 1cm.

Al­low to cool. Cut into pastille shapes with a 20mm cut­ter.

Toss in the gran­u­lated sugar and place on a wire rack to air dry for six hours.

Keep in an air­tight con­tainer in sin­gle lay­ers, in a cool dry place.

At the restau­rant we use a sil­i­con mould for the pastilles so it cuts down on wastage.

You can al­ways cut them into squares, strips or rec­tan­gles, thus elim­i­nat­ing any waste.


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