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Candied Citrus Peel




Source of Recipe


internet






List of Ingredients



• 3 firm, ripe lemons or oranges
  
• 1/4 cup granulated sugar
  
• 1/2 cup water
  






Instructions



1. Using a vegetable peeler, remove the peel from the fruit, leaving the bitter white pith. Using a sharp knife, cut the peel into strips. If you want to use the candied peel on cakes or tarts, cut into matchstick strips; if candying to dip in chocolate, cut peel into larger strips.
   
2. Place strips in small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
   
3. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until liquid has evaporated and peel is bright and shiny.
   
4. Spread peel on a sheet of foil to cool, separating strips.
   
5. Store in sealed jar in refrigerator. The candied peel will keep for up to 6 months.