Candied Citrus Peel

A traditional confectionery technique where strips of citrus peel are simmered slowly in a heavy sugar syrup until the peel turns translucent and the bitter pith mellows into sweetness. The peel is then drained, dried on a wire rack, and either left glossy or rolled in granulated sugar. Use bright, unwaxed citrus where possible and blanch the peel once or twice in fresh water before candying to soften it and remove some bitterness. Candied peel keeps for weeks in an airtight container and adds sparkle, chew and concentrated citrus flavour to cakes, breads and biscuits.