• 8 oranges or 10 lemons
  • 6 cups sugar, plus more for rolling

 

Directions:

  • Cut ends off fruit, and halve fruit lengthwise.
  • Insert the tip of a small paring knife carefully between fruit and pith about ½ inch deep and cut, following the shape of the fruit and keeping skin in one piece. Turn fruit on other end and repeat.
  • Using fingers, gently pull the peel away. Reserve fruit for another use.
  • Place citrus peel in a 6-quart pot; fill with enough cold water to cover (about 3 quarts). Bring to a boil over medium heat. Reduce heat; simmer 20 minutes. Drain. Soak peel in cold water until cool enough to handle, about 5 minutes.
  • Using a melon baller, scrape the soft white pith from the peel, being careful not to tear or cut the skin.
  • Slice each piece of peel lengthwise into thin strips ¼ to ½ inch wide.
  • Stir together sugar and 3 cups water in a medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 8 minutes.
  • Add strips and reduce heat to medium-low. Using a pastry brush dipped in cold water, wash down any sugar crystals that form on the sides of the pan. Simmer until strips are translucent and syrup thickens, about 40 minutes. Let the strips cool completely in syrup for 3 hours (or overnight). Strips can be refrigerated in syrup in an airtight container up to 3 weeks.
  • For sugared peel, remove strips with a slotted spoon. Using fingers, wipe off as much excess syrup as possible, and roll strips in sugar. Let dry.
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