Agriculture Reference
In-Depth Information
Cover the shredded citrus peel with cold water and bring to a simmer. Cook until the peel
begins to lose its raw look, 5 to 10 minutes. Drain and immediately, without rinsing the
peel, transfer it to a large bowl. Cover the hot peel with the hot syrup and set aside for 1
hour to candy.
Heat the oven to warm. After the fruit has candied, place the remaining 1 cup sugar in
the bottom of another large bowl. Drain the peel, add it to the sugar and toss to coat well.
Shaking to remove any excess sugar, transfer the peel to a wire cake rack set over a jelly-
roll pan to catch the sugar. Arrange in as thin a layer as possible. Place the rack and the
pan in the oven for 30 minutes to dry.
Remove the peel from the oven and let it sit at room temperature to finish drying. The peel
will become firmer and chewier over several days. When the peel is just the way you like
it, place it in an airtight container. Store at room temperature for up to several months.