This recipe would make a nice candy gift bag. I’ll admit, the process is a little tedious, but it is not difficult.
- A variety of fresh citrus, preferably organic, washed and thoroughly dried, about 6
- 1/2 cup sugar
- 1/4 cup fresh citrus juice (orange or grapefruit or tangerine or a combination)
- Sugar for dusting
- Using a small, sharp knife, cut the peel off citrus into long, thick 1/4-inch strips leaving a tiny bit of the white pith attached. You should have about 1 1/2 cups citrus strip. NOTE: The ingredient list says to use the peel from six citrus, and here it says you should have 1 ½ cups. I used the peel from three Cara Cara oranges and there was about 2 cups. Maybe she meant kumquats or key limes.
- Place the peel in a small saucepan and cover with cold water. Bring to a boil over high heat; remove from the heat, drain. Repeat this process twice. Drain.
- Add the drained cooked peels, the sugar, 1/2 cup cold water and the citrus juice to the same saucepan and bring to a boil over high heat. Reduce the heat and let simmer for 20 minutes. The syrup should be thickened and the peel should look cooked.
- Place a sheet of parchment paper or wax paper on a cookie sheet. Lay the peel out in a single layer and allow it to dry at room temperature for several hours. It should feel dry and not sticky.
- When dry toss with sugar and let it dry. Place in a Ziploc bag or a tin.