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Candied Citrus Peel 2 Recipe

by Global Cookbook

Ingredients

10 x Navel oranges 5 x Grapefruit or possibly 14 lemons

6 c. Sugar Chocolate Dipping Sauce, (recipe follows)

Directions

1. Make 6 lengthwise incisions (top to bottom) in fruit peel. Separate fruit from peel, reserving fruit for another use. In a pot of boiling water, add in peels, return to a boil, boil 30 seconds, drain, and rinse under cool water. Repeat 2 times to remove bitterness. Return peel to pot, add in 4 c. of the sugar and 2 c. of water. Bring to a slow boil and simmer gently for 1 to 1 1/2 hrs, stirring occasionally. With tongs remove peel from syrup and drain, skin-side up, on a wire rack, 1 hour. In a bowl, toss peel with remaining 2 c. sugar till proportionately coated. Transfer to a wax paper-lined baking sheet. Set in a cold, dry place overnight to harden.
2. Store in tightly-fitted jars for up to 2 weeks. Dipped in Chocolate Sauce if you like. Cold in refrigerator till chocolate sets, about 1 hour.
3. Makes 90 to 144 pcs

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