Candied Citrus Peel

Place a cooling rack over a sheet pan.

Cut each end off the fruits. Cut the peel off each in vertical segments.

Lay each piece on a cutting board, pith (the white stuff)-side up. Use a paring knife to scrape off as much of the pith as possible. Cut the pieces smaller into smaller strips.

Place the peel strips in a medium saucepan. Add four cups of water and bring just to a boil, then drop the heat to maintain simmer for 30 minutes. Add more water as needed to keep the peels cover.

Drain, rinse, and return the peels to the pan.

Add the sugar and the other 2 cups of water. Bring just to a boil and dissolve the sugar.

Drop the heat and maintain a very low simmer for about 60 minutes, until the peels are translucent and syrupy. Stir periodically.

Turn off the heat and move the orange peels onto the cooling rack with a slotted spoon. Use tongs to spread and separate them as much as you can.

Allow to cool and dry for about 1 hour.

Put the sugar and citric acid in a bowl and stir together.

Add a few of the strips at a time and thoroughly coat in sugar. Return to the cooling rack and let dry for 1-2 days.

Seal the candied peel in a container at room temperature for up to 3 months. If it is humid, add desiccant packs. Peels that do not stay dry will not stay good.