Festive Candied Citrus Peel
1 Cup Sugar + ½ cup
1 Cup Water
~1 Cup finely chopped citrus peel
Combine 1 cup each of sugar and water in a small saucepan and heat until dissolved.
Bring the sugar syrup to a light simmer and add the finely chopped peel.
Lightly simmer until the pith (white part) of the peel is translucent. About 30 minutes. Time will vary based on the thickness of the pith.
Strain the candied peel from the syrup (reserve the syrup-it’s delicious!)
Toss the cooked peel in the remaining ½ cup sugar and spread out in a single layer to dry overnight.
Store in an air-tight container for a month or so.
Candied citrus peel is a great addition to granola, spiced nuts, cocktails, or as a decoration for cakes or cookies. Also a great home-made gift item!
The syrup is great to use as a drizzle on cakes, or to sweeten your holiday beverages.