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Candied Citrus Peel

Yield about 1 1/2 cups


  • 1/2 cup lemon-peel strips (1/4-inch wide)
  • 1/2 cup lime-peel strips (1/4-inch wide)
  • 1/2 cup orange-peel strips (1/4-inch wide)
  • 1/2 cup grapefruit-peel strips (1/4-inch wide)
  • 1 cup sugar
  • 1/2 cup water
  • Additional sugar

How to Make It

  1. Combine citrus peel and cold water to cover in a small saucepan; slowly bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Drain. Repeat boiling and draining procedure 3 times.

  2. Combine 1 cup sugar and water in a small saucepan; bring mixture to a boil. Add peel. Reduce heat; simmer, stirring frequently, 20 minutes or until liquid is almost absorbed and peel becomes translucent. Drain well.

  3. Roll peel, a few pieces at a time, in additional sugar. Arrange in a single layer on a wire rack; let dry 8 hours. Store in an airtight container.

  4. Note: Citrus Peel may be used in baking or stored in airtight tins as a confection.

Oxmoor House Homestyle Recipes