Lisa Atwood, Rebecca Courchesne, Rick Field

Candied Citrus Peel

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Preparation info
  • Makes about

    1¼

    cups
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Strips of succulent citrus peel are candied in syrup, then rolled in superfine sugar. Sweet and tangy, they make a perfect gift. Use any type of citrus peel you like or use a mix as below.

Ingredients

  • 2 oranges, blood oranges, or tangerines
  • 1 lemon
  • 1 grapefruit

Method

Scrub the fruit thoroughly under cold running water to remove any dirt and wax. Working with 1 piece of fruit at a time, cut a thin slice from the blossom and stem ends. Working from the top to the bottom, score through the outer peel and white pith to the flesh, spacing the cuts about 1 inch (