My favorite candied citrus peel is grapefruit, where you actually WANT the white part. To avoid bitterness, bring cold water and peel to a rolling boil. Drain. Repeat. For orange peel, I might do this one or two times; for grapefruit, 6 or 7. Taste it. When the peel is tender, cook it in the sugar syrup. It should be almost translucent. It keeps for weeks (months?) refrigerated – store it in syrup to keep it from drying out. I love this stuff. I candy my own orange & lemon peels for fruitcakes and other desserts.
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My favorite candied citrus peel is grapefruit, where you actually WANT the white part. To...
