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1
Using a sharp vegetable peeler and working from pole to pole, remove the zest from the citrus fruits in strips about 1 inch (3 cm) wide.
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2
Try to remove only the colored portion of the rind and leave the bitter white pith on the fruit.
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3
(If youve peeled too deeply, you can lay the strips flat on a counter, pith side up, and carefully trim away the pith with a knife.)
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4
Using a sharp knife, cut the strips of zest lengthwise into pieces about as narrow as a wooden match.
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5
Put the peel in a medium saucepan and add water to generously cover.
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6
Bring to a boil and cook until the peel is soft and translucent, 5 to 6 minutes.
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7
Drain the peel and discard the water.
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8
In the same saucepan, bring the 2 cups water, sugar, and corn syrup, if using, to a boil, stirring to dissolve the sugar.
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9
Add the drained peel, decrease the heat to maintain a gentle boil, and cook until the peel is translucent and the syrup is thick, about 20 minutes.
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10
If you like, you can use a candy thermometer to gauge doneness; the mixture should register about 210F (100C).
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11
Let cool, then transfer the peel and syrup to a clean jar, cover tightly, and refrigerate until ready to use.
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12
The peel will keep in the refrigerator for at least 2 months.
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13
If you dont use the corn syrup, it might recrystallize.
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14
If it does, warm it slowly, adding a little water if necessary, to untangle the pieces.
