Candied citrus peel has been made in Europe and the Middle East for centuries as a way to preserve the fragrant skins of oranges and lemons. Repeated blanching removes the bitterness, and slow simmering in syrup turns the peel soft, translucent and jewel-bright.
Candied citrus peel has been made in Europe and the Middle East for centuries as a way to preserve the fragrant skins of oranges and lemons. Repeated blanching removes the bitterness, and slow simmering in syrup turns the peel soft, translucent and jewel-bright.
Candied citrus peel has been made in Europe and the Middle East for centuries as a way to preserve the fragrant skins of oranges and lemons. Repeated blanching removes the bitterness, and slow simmering in syrup turns the peel soft, translucent and jewel-bright.
Candied citrus peel has been made in Europe and the Middle East for centuries as a way to preserve the fragrant skins of oranges and lemons. Repeated blanching removes the bitterness, and slow simmering in syrup turns the peel soft, translucent and jewel-bright.
Candied citrus peel has been made in Europe and the Middle East for centuries as a way to preserve the fragrant skins of oranges and lemons. Repeated blanching removes the bitterness, and slow simmering in syrup turns the peel soft, translucent and jewel-bright.
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