Candied citrus peel

In England this is simply called candied peel or mixed peel and it is often a mix of candied lemon and orange peel. For convenience, I have asked for candied citrus peel in the recipes – just use what you can find, unless it is specified in the recipe what kind of peel is needed. A good citrus peel is equal to or thicker than 5 mm (¼ inch). The skin must be sticky and not as tough and dry as candy. In some recipes I also talk about candied cedro, which is a type of lemon with a very thick skin. This candied skin is usually pale yellowish green.