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LOCATION: Recipes >> Preserving >> Candied Citrus Peel 07

Print this Recipe    Candied Citrus Peel 07

Candied Citrus Peel
Makes about 1 cup.

3 firm, ripe lemons or oranges
1/4 cup granulated sugar
1/2 cup water Introduction:

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.

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