Serves: 3
Total Calories: 471
Score fruit with a sharp knife and remove peel in sections. Place peel in a medium saucepan. Cover with water bring to a boil and cook, uncovered, over medium heat for 20 minutes. Drain, rinse, cover with cold water, and boil over medium heat until tender, about 15 minutes. Drain. Scrape gently with a spoon to remove the white membrane. Cut into 1/4 -inch wide strips.
In a medium saucepan, combine 1 cup water, 1 cup sugar and optional spices. Bring to a boil, stirring until sugar is dissolved. Add peel and cook over medium heat, stirring occasionally, until most of the syrup is absorbed. Drain well in a sieve. Remove spices. Toss about half the peel with a fork in 3/4 cup sugar. Spread apart on waxed paper to dry. Repeat with remaining peel. When dry, store in an airtight container in a cool, dark place up to 3 weeks.
Packaging Suggestions: Layer the peel in an airtight container such as an apothecary or candy jar and seal with tape. Or place the peel in a decorative tin lined with plastic wrap. Attach colorful calico ribbons according to the shape of the container.
This Candied Citrus Peel recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
