Candied Citrus Peel - cooking recipe

Ingredients
    3 lemons or 3 oranges, firm and ripe
    1/4 cup granulated sugar
    1/2 cup water
Preparation
    Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.
    Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.
    Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
    Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.
    Spread peel on a sheet of foil to cool, separating the strips.
    Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.

Leave a comment