Candied Orange and Lemon Zest

1. 1

   Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.

2. 2

   In a small saucepan cover orange zest with water and bring to a boil.

3. 3

   Simmer zest 5 minutes and drain in a sieve, discarding liquid.

4. 4

   Repeat procedure with orange zest 2 more times.

5. 5

   In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup.

6. 6

   Cool orange zest in syrup.

7. 7

   Make candied lemon zest in same manner.

8. 8

   Zests may be made 1 week ahead and chilled in an airtight container.

* Per serving · 4 servings · Values may vary.