Candied Citrus Peel

Some recipes call for carefully scraping away all the pith. I prefer the thicker peels, with a more pronounced bitter-sweet tang.

  • Citrus fruit
  • Sugar
  • Water
  1. Cut ends off fruit, then slice into quarters (or eighths if very large)
  2. Cut peel off, trimming away some of the pith, if very thick, then cut into strips
  3. Put peels in a pan, cover with water, and simmer for about 10 minutes. Drain and repeat.
  4. Return peels to the pot, and add equal amounts water and sugar to generously cover the peels. Simmer about 30 minutes, until white part is translucent.
  5. Drain, then place on a rack to cool.
  6. Shake in a bag full of sugar to dust.


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