Candied Citrus Peel

Ingredients

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

Directions

1. Make 6 lengthwise incisions (top to bottom) in fruit peel. Separate fruit from peel, reserving fruit for another use.
2. In a pot of boiling water, add peels, return to a boil, boil 30 seconds, drain, and rinse under cold water. Repeat 2 times to remove bitterness.
3. Return peel to pot, add 4 cups of the sugar and 2 cups of water. Bring to a slow boil and simmer gently for 1 to 1½ hours, stirring occasionally.
4. With tongs remove peel from syrup and drain, skin-side up, on a wire rack, 1 hour.
5. In a bowl, toss peel with remaining 2 cups sugar until evenly coated. Transfer to a wax paper-lined baking sheet. Set in a cool, dry place overnight to harden. Store in tightly-fitted jars for up to 2 weeks. Dipped in Chocolate Sauce if desired. Cool in refrigerator until chocolate sets, about 1 hour.

Chef's Notes

For Use with Chocolate Dipping Sauce

• Dip the dried, sugar-coated peel in the chocolate and place on waxed paper until the chocolate is set.