by Chenoa Bol


2 cups prepared citrus peel (~3 grapefruit, 5 - 6 oranges or 7 - 8 lemons)

4 cups cane sugar, divided

4 cups filtered water

PREPARE CITRUS PEEL: Using a chefs knife or paring knife, carefully remove the peel from the citrus fruit, taking care to leave a thin layer of the white pith on the peel and a layer of pith on the fruit itself (note that too much pith left on the peel will be overly bitter). Slice your peel into desired shape (leave it as is, slice into strips, tear into small pieces, etc.)

BLANCH: Fill a 4-quart pot with lid halfway with water. Bring to a boil over medium-high heat. Add citrus peel and reduce heat to a simmer. Simmer for 10 minutes, then drain to discard the water.

REPEAT this step 2 more times, using a fresh pot of water each time.

CANDY CITRUS PEEL: Combine 2 cups sugar and 4 cups water in a 4-quart sauce pot; whisk to combine. Bring sugar mixture to a boil over medium-high heat. Add blanched citrus peel, reduce heat to low and let simmer (uncovered) until fruit peel becomes translucent and the