Candied Citrus Peel

I tied these up in netting and lace as attendance gifts for Rachel's bridal shower.  They’re pretty, they smell good and they taste good.  I’ve used them in cookies, on cakes, in coffee and tea.  If you keep it in an airtight container they should stay good for 6 months.

2 grapefruits

2 oranges

2 lemons

3½ c. sugar

2 c. water

Using a sharp knife, cut off peel or each, you want as little of the white underneath as possible.  Slice them into 3”x1/3” strips.  Place all the peels in a large saucepan.  Add enough cold water to cover and bring to a boil.  Boil 2 minutes.  Drain.  Repeat this process 5 times, filling the pan with fresh water each time.  Drain and remove from the saucepan.

          Combine 2 cups sugar and 2 cups water in the saucepan.  Stir over medium heat until the sugar dissolves.  Add the peels and bring it to a boil.  Reduce heat and summer until peels are translucent (at least an hour).  Reduce the heat if syrup begins to brown.

          Place remaining 1½ cup sugar in a large bowl.  Drain peels and strips thoroughly.  Add strips to sugar and toss to coat, separating any peel strips from sugar.  Let dry flat over night.