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.