Preparation:
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.
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. |
