2 ounces citrus peel, cut into 2×¼-inch strips

1 cup sugar, plus more for coating

 

Combine the citrus peel and 2 cups of water in a small saucepan, bring to a boil, and drain. Repeat twice. Return the peel to the saucepan and add the sugar and 1 cup of water. Bring to a boil and simmer for 16 to 18 minutes, or until the peel is translucent and the syrup thickens slightly. Drain the peel, reserving the syrup for another use. Using two forks, arrange the peel in a single layer on a parchment-lined baking tray and let cool. A few at a time, transfer to a plate of sugar and turn to coat. Shake off any excess sugar and enjoy!

 

Yields about 3 ½ ounces. Try this with Meyer lemons, lemons, limes, oranges, grapefruits, and even kumquat slices. For the best results, be sure that the citrus peel is free of any flesh or membranes before candying it. Blanching it will eliminate any bitterness. Keeps for about a week in a tightly sealed container in a cool, dry place. And the syrup that remains makes a lovely sweetener for tea.