Candied Orange & Lemon Peels

• 1 cup peel
  
• 1/4 C. Water
  
• 1/2 C. Sugar
  
• 1 cup water
• 1/3 cup white sugar for decoration
• ( Double the recipe for more)

Score oranges and lemons in quarters & remove peel
Scrape a sharp knife over the skins to release oils.
Cut into small squares.

Put in a small heavy sauce pan with cold water:
enough to cover citrus pieces.
Bring to a boil, reduce heat & simmer 10 minutes.
Drain, rinse & repeat process 2 more times.
This takes the bitterness from the peel.
~~~~~~
Add 1/4 C. water plus the sugar to the peels: slowly bring to a boil,
stirring until sugar dissolves~ reduce to a simmer
stirring gently until completely absorbed.

Once absorbed, pour onto a cookie sheet and roll into 1/3 Cup sugar.
Let cool and dry for several hours.
The longer you leave out to dry the harder it will get.
Or leave it translucent soft and put
into a jar & refrigerate or freeze...
Put harder candied Citrus in an airtight container,
which will keep for a LONG time!

( I canned one batch and dried out another.)

Now you can enjoy in breads, stuffing, cookies, chocolate,
muffins or veggies for a delicious surprise of bittersweet!

This delightful recipe came from Susan Branch's Christmas Joy book!
Enjoy it is really tasty good!