• 1serving
  • 889calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 large oranges -- scrubbed

  3. 4 large lemons -- scrubbed

  4. 3/4 cup water

  5. 3/4 cup sugar

  6. 1 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. With a zester or small sharp knife, remove the zest from the oranges and lemons. Bring a medium pot of water to a boil, add zest, and blanch for 2 minutes. Using a fine mesh sieve, drain and reserve zest. In a small saucepan, combine blanched zest, water, and sugar. Slowly bring to a boil over medium heat, then lower heat and gently simmer, uncovered, for 15 minutes.

  2. Strain the contents of the pan through a fine mesh sieve into a bowl. Pour the citrus syrup into a container and let cool. Spread the zest onto a piece of aluminum foil to cool; then sprinkle with teaspoon of sugar and toss to coat. Store candied zest and syrup, separately, in the refrigerator, for up to 3 weeks.


Send feedback