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3 large oranges or equivalent amount of other citrus.

2 cups granulated sugar

1 cup water

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1. Slice both ends of the citrus fruits. Cut the peel on each each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind.

2. Slice the peels into ¼ inch wide strips.

3. Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.

4. Repeat this process one or two more times to reduce the bitter flavor.

5. Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved.

6. Add the citrus peels, reduce the heat to low and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy.

7. Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. (Coating peels in sugar at this point turns them into candy. Not for use in baking.) Spread the peels out on a wire rack to cool and dry completely, 1-2 days.

8. Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month.

Note: Yuzu, orange, and lemon work best for me. Candied lime peel is quite bitter despite 3 boils; tangerine peel frays and falls apart; and grapefruit peel ends up too soft. Candied kaffir lime peel tasted intensely of camphor (awful, I threw it out). Also tried calamondin peel: did not preboil because this peel is not bitter; end product was small chunks kind of clumped together so tasty but not beautiful.