Here are some recipes that I found in my files. I haven't tried them, but they all look like they'll work fine.

Happy Holiday Cooking,

Betsy
TKL

From: ljnrsch@nmt.edu (Lynn J. Neergaard)
Subject: Candied Citrus Peel

I make this every Christmas. It is quite easy but has a lot of steps.
1. Peel as neatly as you can your favorite citrus fruit. We like tangerine.
Try to remove all the white pith without tearing the peel too much.
Cut the peels into very thin strips(julienne).

2. Boil the peels in water baths at least 3 times. this removes the
bitterness.

3. When boiled and dry, boil again in a simple sugar syrup for about 20
minutes. Remove peels from syrup with a slotted spoon and drain.

4. Totally cover peels in superfine(castor) sugar and let dry overnight.
Seal in airtight containers.

These peels last indefineately. and any sugar that falls off is great in
custards or coffee for flavoring.

------------

Date: Thu, 23 Jun 1994 11:48:17 -0700
From: "M. Mills" (mmills@U.WASHINGTON.EDU)

Candied Citrus Peel

6 large oranges, or 3 grapefruit
water to cover
6 ounce package fruit flavored gelatin
2 cups water
1 stick cinnamon
10 whole cloves
2 cups sugar

Wash oranges or grapefruit. Make cuts in skin and pith from end to end, dividing the skin into four equal sections. Remove peel and white pith in one piece from each section with fingers; reserve fruit for other use. Discard white portion of pith. Cut peel (zest) into one- quarter inch strips, place in a large, heavy enamel or stainless-steel saucepan with water to cover. Boil, covered for 30 minutes or until peel can be easily pierced with a fork. Drain. Mix gelatin with 2 cups water and spices, and add to fruit in saucepan. Cover, bring to boil, reduce heat, and simmer for about 50 minutes until syrup is almost absorbed, stirring frequently toward the end to prevent sticking. Lift out peel with tongs, and roll in pan sprinkled with sugar until heavily coated. Cool on waxed paper and store in air-tight containers. Makes about 72 candied peels.

------

Date: Thu, 23 Jun 1994 14:14:00 PDT
From: Jenny Evans (JennyE@NAIT.AB.CA)

Candied Orange & Lemon Rinds

a) Scrape off the white pith, chop the rind into bitties, mix up with sugar
and leave lying around in a closed container. The rind turns into candied
peel which can be used in fruitcakes. Candying process is speeded up by
cooking gently a bit, sorry no real recipe for this, just until it
looks/tastes right.
b) Scrape off the white pith, dry the rind until crisp, grind into a powder
and chuck it into baked stuff for flavour, or add to the coffee grounds when
making coffee (real coffee fans cringe at this one).
c) NO I'm NOT getting into another zester discussion :-) but if you want to
remove the zest with a zester it is easier to do that before squezing.
d) I sometimes make marmalade, and add the extra peel saved from fruit that
has been used for something else, to make the marmalade more "peely"