Candied Citrus Peel

1. 1

   Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.

2. 2

   Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.

3. 3

   Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.

4. 4

   Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.

5. 5

   Spread peel on a sheet of foil to cool, separating the strips.

6. 6

   Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.