Candied Citrus Peel 2 Recipe

1. 1

   Make 6 lengthwise incisions (top to bottom) in fruit peel.

2. 2

   Separate fruit from peel, reserving fruit for another use.

3. 3

   In a pot of boiling water, add in peels, return to a boil, boil 30 seconds, drain, and rinse under cool water.

4. 4

   Repeat 2 times to remove bitterness.

5. 5

   Return peel to pot, add in 4 c. of the sugar and 2 c. of water.

6. 6

   Bring to a slow boil and simmer gently for 1 to 1 1/2 hrs, stirring occasionally.

7. 7

   With tongs remove peel from syrup and drain, skin-side up, on a wire rack, 1 hour.

8. 8

   In a bowl, toss peel with remaining 2 c. sugar till proportionately coated.

9. 9

   Transfer to a wax paper-lined baking sheet.

10. 10

    Set in a cold, dry place overnight to harden.

11. 11

    Store in tightly-fitted jars for up to 2 weeks.

12. 12

    Dipped in Chocolate Sauce if you like.

13. 13

    Cold in refrigerator till chocolate sets, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.