Candied citrus peel

Cut the peel and pith from the citrus; take all the peel off first, then trim away any fruit left on it. Some pith can stay, as it gives the pieces heft.

Cut the peel into strips about a quarter inch wide.

Add the peel to a pot of boiling water and simmer 5 to 10 minutes, until tender and some of the bitterness is gone.

Drain and set on a wire rack to dry a little.

Make a syrup with 1 cup granulated sugar and 1 cup water; add the peel.

Bring to a simmer, turn down and cook at a simmer about 10 minutes, until the syrup reduces slightly and the peel is translucent and jewel-like.

Return the peel to the rack to drain and dry about 1 hour, until tacky so the sugar will adhere.

Toss the peel in sugar.