CANDIED CITRUS PEEL

CANDIED CITRUS PEEL 4-6 oranges, lemons, or grapefruit 1 tbsp. baking soda water (preferably bottled water) white sugar

Scrub fruit peels. Using a sharp paring knife, citrus zester or vegetable peeler, remove strips of the peel leaving behind as much as possible of the white portion of the peel (the white portion is called the pith while the colored peel is known as the zest). Combine the baking soda with 2 pints water and soak the peel (zest) for 30 minutes. Strain and discard the water and cover peel with fresh water. Simmer on low heat until tender (about 30 minutes). Strain out the peel and set aside.

Bring the water to a boil and boil until only 1 cup water remains. Add 1 cup sugar and return the peel to the pan.

Simmer for another 30 minutes, or until the peels are transparent and the syrup thickens. Using a slotted spoon, remove the peel to a wire rack and drain overnight.

The next day, boil the syrup again for 30 minutes then return the peel to the syrup. Strain out peel and dry on wire rack. When dry, roll the peel in granulated or sanding sugar until coated.

Dry and store in an airtight container in a cool place. May be stored in refrigerator if desired, but container must be airtight and not allow in any humidity.

Note: Optionally, for added flavor, you can add a vanilla bean to the syrup or a few drops of vanilla or orange oil.

Keeps for 3-4 months.

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