Candied Citrus Peel
- 1 lemon
- 1 blood orange (or orange, tangerines and grapefruit optional)
- 1 ¾ c. water
- ¼ c. lemon juice (optional)
- 2 c. granulated sugar
- Parchment paper
Thinly slice the lemon and the blood orange.
Cut a piece of parchment paper to fit your saucepan.
Combine the water and sugar in a wide bottomed saucepan. Heat on medium until all the sugar is dissolved and the syrup begins to boil.
Reduce the heat to low and add the lemon slices in a thin layer. They can overlap slightly.
Cover with the piece of parchment paper fitted to the pan. This will keep the lemon slices submerged below the syrup.
Simmer for 25 minutes or until the slices are soft and translucent.
Using tongs or a fork, gently transfer the slices to a cooling rack set over a sheet pan or parchment paper.
Repeat the process for the blood orange slices using the same liquid and parchment paper.
Dry the citrus slices overnight or up to 24 hours.
Store in an airtight container in the refrigerator for up to one month.
Blood Orange & Mint Syrup
- 2 c. fresh squeezed blood orange juice (about 8 blood oranges)
- 3-4 strips blood orange peel, no pith
- 1/3 c. granulated sugar
- 4 mint sprigs with 6-8 leaves
Combine the blood orange juice, peels and sugar in a heavy bottomed saucepan.
Bring to a boil and reduce the heat to a medium simmer.
Bruise the mint in your hands by gently pressing it into the palm of your hands. Sdd to the syrup.
Simmer for 10 – 15 minutes or until the liquid is reduced to about ½ - ¾ c liquid.
Strain the syrup into clear glass jars.
Let cool, cover and refrigerate for up to 2 weeks.