Candied Citrus Peel

Ingredients

• 10 navel oranges
• 5 grapefruit or 14 lemons
• 6 C sugar
• Chocolate Dipping Sauce

Directions

1. Prep Peel: Make 6 lengthwise cuts in the peel and remove fruit (reserve fruit for another use).
2. Blanch: Boil peels 30 seconds, drain, rinse under cold water. Repeat 2 more times to remove bitterness.
3. Candy: Return peel to pot with 4 C sugar and 2 C water. Bring to a gentle boil and simmer 1-1½ hours, stirring occasionally.
4. Drain: Remove peel with tongs and drain skin-side up on a wire rack 1 hour.
5. Sugar Coat: Toss peel with remaining 2 C sugar until evenly coated. Spread on a wax-paper-lined sheet and let dry overnight.
6. Store: Keep in airtight jars up to 2 weeks.
7. Optional: Dip in chocolate; chill about 1 hour until set.

Chef's Notes

For Use with Chocolate Dipping Sauce

• Chocolate-Dipping Finish - dip the dried, sugar-coated peel in chocolate and place on waxed paper until the chocolate sets.

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