Home › Candy › Candied Lemon and Orange Peel

Candied Lemon and Orange Peel

Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes. Drain, weigh and take a pound of sugar to every pound of peel. Put a layer of sugar and a layer of fruit into the preserving kettle; stand it over a slow fire until the sugar melts. When melted, cook slowly until the rinas are transparent. Lift them out; drain them and when nearly dry roll in granulated sugar.