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Candied Citrus Rind
- Makes about
6 cups
- Difficulty
Easy
Published 2010
This is how people with time on their hands candy citrus, and it’s really the best way to do it. Sure, it’s easy enough to quickly candy citrus zest, or just the outer colored layer of the peel, but here you use the whole rind—once-bitter white pith and all—so you get more candy bang for your fruit buck.
Ingredients
- Peel from
5 pounds 5½ cups
Method
Cut the large pieces of peel crosswise into ½-inch-wide strips or long triangles, putting them in a bowl of cold water as you work. Drain and put the peel in a wide, 6- to 8-quart preserving pan. Cover with cold water, bring to a boil, then lower the heat and simmer for 10 minutes. Drain and repeat the blanching process two more times. Cover with cold water again, bring to a boil, then lower th
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