Candied Citrus Slices

1. 1

   Cut a round of parchment paper to fit just inside a medium pot; set aside.

2. 2

   Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved.

3. 3

   When liquid is clear and bubbling, reduce heat to medium-low.

4. 4

   Add citrus slices, arranging them in a slightly overlapping layer.

5. 5

   Cover with the parchment paper round.

6. 6

   Place a cake pan on top of parchment to keep slices submerged.

7. 7

   Simmer (do not boil) until rinds are almost translucent, about 40 minutes.

8. 8

   Let cool completely in syrup.

9. 9

   The candied citrus slices can be stored in syrup up to 1 week.

10. 10

    Line a baking sheet with parchment paper; set a wire rack over sheet.

11. 11

    Transfer candied citrus to rack.

12. 12

    Let stand until dry and slightly firm, about 8 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.