Ingredients:
3 lemon or orange, firm and ripe
1/4 cup granulated sugar
1/2 cup water

Instructions:
1. Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.

2. Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.

3. Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.

4. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.

5. Spread peel on a sheet of foil to cool, separating the strips.

6. Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.

Serves:4

Nutrition Facts:
Calories 64 | Protein 1g | Fat 0.2g (sat 0g) | Carbohydrate 21.2g | Fiber 3.8g |
Cholesterol 0 mg | Sodium 3 mg |

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