Candied Citrus Peel

By bakers_delight85

Ingredients

• 3 large navel oranges or 4 large lemons
• or 4 tangerines or 2 large grapefruit (or a combination of citrus)
• 1 cup water
• 1 cup granulated sugar
• Superfine sugar for coating

Preparation

Step 1

Use a vegetable peeler to cut wide, thin slices of rind from the fruit, removing as little of the white pith as possible. Trim the ragged edges from the rind, wasting as little as you can, to make the edges straight. Cut each piece into julienned strips about 1/8 inch wide. Place the peel in a saucepan and cover with water. Bring to a boil and drain. Repeat the process twice. The third time, bring the peel to a boil, simmer for 10 minutes, and drain thoroughly.
Combine 1 cup water and the granulated sugar and bring to a boil. Add the peel and cook over low heat until the syrup falls from a spoon in a thin thread.
Sprinkle a layer of superfine sugar on a cookie sheet, remove the peels from the syrup with tongs, and lay them on the sugar. Toss them around to coat and leave to dry overnight. Pack and screw-top jars and refrigerate. They'll keep for months.