Candied Citrus Peel

Last week I made candied citrus peel for a top secret project (you'll find out at some point, I promise!).  Usually, this is something that I only think to make around holiday time (a clue to the top secret project), but it has struck me now that this is a tasty treat any time of the year. Dipped in chocolate, it makes a super cocktail nibble or dessert buffet extra.  Pop a piece of candied lemon peel on top of a lemon cupcake, and you've got summer dessert nirvana. Or, how about a piece of candied orange peel dropped into a little tequila on ice? Yum, yum, yum! The possiblities are endless.

The process is relatively simple, but it takes some time.  This is best to do when you have a day at home so you can do each step between other activities. 

Candied Citrus Peel

5 medium oranges or 6 lemons, or a mixture!
2 cups sugar
1 1/2 cup water

-wash the fruit and dry thoroughly
-slice the end of each fruit, then make vertical cuts through the peel, about 1 inch apart

-carefully peel off the sections, then trim away as much white pith as you can

-cut these peels into narrow strips

-cover the peels with water in a small saucepan
-bring to a simmer and cook for 20 minutes
-drain

-in saucepan, stir together 1 1/2 cups sugar and the water
-cook over medium heat until the sugar is dissolved
-add the peels and simmer about 40 minutes, until translucent
-place a cooling rack over a cookie sheet and transfer peels to the rack
-let cool for 1 hour

-roll the peels in 1/2 cup sugar in bowl
-lay in single layer on wax paper

-let dry completely, about 4 hours

These can be stored in an airtight container at room temperature for one month.