Citrus Glaze and Candied Zest

1. 1

   Using a sturdy vegetable peeler, remove the zest from the orange, lemon and grapefruit.

2. 2

   Cut the zest into fine julienne strips.

3. 3

   Fill a medium saucepan with cold water.

4. 4

   Add the zest and bring to a boil.

5. 5

   Remove from the heat and let stand for 15 minutes.

6. 6

   Drain the zest and rinse under cold water.

7. 7

   Return the zest to the saucepan.

8. 8

   Add 1/2 cup of the sugar and 1 cup of cold water and bring to a boil, stirring until the sugar dissolves.

9. 9

   Simmer over low heat until the glaze is slightly thickened and the zest is softened and translucent, about 20 minutes.

10. 10

    Strain the glaze into a heatproof bowl, pressing on the zest to extract as much glaze as possible.

11. 11

    Return 2 tablespoons of the zest to the glaze.

12. 12

    Spread the remaining 2 cups of sugar on a large plate.

13. 13

    Scatter the remaining zest over the sugar and toss to coat completely.

14. 14

    Scatter the sugared zest on a wax paper-lined plate and let stand until dry to the touch, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.