Candied Lemons and Oranges

1. 1

   In a large shallow pan (about 4 inches deep) dissolve the sugar and water.

2. 2

   Bring the mixture up to a boil.

3. 3

   Arrange the fruit on a round rack, tie a piece of string to the rack so you can submerge in the liquid without getting your hands sticky.

4. 4

   Lower the rack into the liquid.

5. 5

   Press a round of wax paper on top of the fruit so it is completely immersed in the syrup.

6. 6

   Bring the syrup back up to a simmer.

7. 7

   Simmer for 10 to 15 minutes.

8. 8

   Remove from heat and let the fruit cool.

9. 9

   Leave the fruit in the syrup, covered for 24 hours at room temperature.

10. 10

    Lift the rack out of the liquid and allow to drain for 1/2 to 1 hour.

11. 11

    Transfer the pieces to paper towels and let dry for 3 to 5 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.