Candied Citrus Peel
 
Makes approximately ½ cup
Ingredients
  • 3 lemons, 2 large oranges, or 2 medium grapefruits
  • 2 cups granulated sugar
  • 1 cup cold water
Instructions
  1. Using a sharp knife, cut about ¼-inch off top and bottom ends of citrus so fruit can sit flat. Quarter lengthwise; remove peels in one piece, including white pith. Cut peel pieces lengthwise into ¼-inch-wide strips. Reserve fruit for another use.
  2. In a small saucepan, combine peels and approximately 1 inch cold water. Bring to a boil over medium-high heat; drain water from fruit peels. Repeat process once more.
  3. In a clean, small saucepan, bring sugar and 1 cup water to a boil over medium heat, stirring until sugar is dissolved. Add peels; simmer, stirring occasionally, until peels are tender and white pith is somewhat translucent, 25 to 30 minutes.
  4. Line a rimmed baking sheet with parchment paper and top with a wire rack.
  5. Transfer peel strips to prepared pan. Let cool until completely dried, at least 1 hour or overnight. Finely chop strips. Use immediately or store in an airtight container at room temperature for up to 1 month.
Recipe by Victoria at https://victoriamag.com/candied-citrus-scones/