"Julia Altshuler" > wrote in message
news:AGHwb.302559$Fm2.322719@attbi_s04...
> When you say citrus peel, do you mean the whole rind including the white
> bitter part, or just the thin colored part that I call the zest? I'm
> about to try this. How well does the candied citrus peel last, and how
> do I store it?
>
> --Lia

I just peel the fruits and chop the peels, white and rind both, the same
part I would be throwing away if I ate an orange any other time of the year
(except for the green stem nubbin). If I use grapefruit and get a really
thick-skinned one, I'll remove a little of the white pith. But you're aiming
for something that looks like the tiny cubes of candied citrus peel that you
might buy at the store, not something shaped like zest shavings. I make
candied peels along about Thanksgiving and store them in a jar in the
fridge. If there's some left by next Thanksgiving, out it goes and I make a
fresh batch. I've never experimented with keeping it more than a year.

I learned to do this from a recipe for chocolate dipped candied fruit peels.
Same recipe, only you cut the peels in strips instead of tiny cubes, candy
them the same way, roll finished ones in granulated sugar, and dip one end
in melted semisweet chocolate. The orange ones are yummy.

Kathy