Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  oranges -- scrubbed
  4              large  lemons -- scrubbed
     3/4           cup  water
     3/4           cup  sugar
  1           teaspoon  sugar

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.

Nutritional Information:

889 Calories (kcal); 1g Total Fat; (1% calories from fat); 8g Protein; 240g Carbohydrate; 0mg Cholesterol; 14mg Sodium