Recipe: Candied Citrus Peel and Chocolate Dipped Candied Citrus Peel

CANDIED CITRUS PEEL

4 to 5 Sunkist oranges or 6 Sunkist lemons or 2 Sunkist grapefruit
12 cups cold water, divided use
2 cups sugar, divided use
1/2 cup honey
1 3/4 cups boiling water

Score the citrus in quarters and remove sections of the peel. Cut into uniform strips about 3/8-inch wide to yield 3 cups peel; set aside. (Save the peeled fruit for other uses.)

In a large saucepan, bring 6 cups of cold water and the peel to a boil; boil for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water.

In the same saucepan, bring to a boil 1 1/2 cups of the sugar, honey, and 1 3/4 cups boiling water, stirring to dissolve the sugar; boil for 1 minute. Add drained peel and simmer briskly for 40 to 45 minutes, stirring frequently to avoid sticking; drain well.

In a large bowl, toss drained peel with the remaining 1/2 cup sugar to coat well. Spread on wax paper to dry.

Store in a tightly covered container.

CHOCOLATE DIPPED CANDIED CITRUS PEEL

6 ounces sweet chocolate or white sweet chocolate
1 pound Candied Citrus Peel (recipe above)

In the top of a double boiler, over hot, not boiling, water, melt the chocolate; stir occasionally.

Dip each piece of Candied Citrus Peel in the chocolate (covering one half to two thirds of each piece only); gently shake off any excess chocolate. Cool on wax paper until chocolate is set.

VARIATION:
Substitute semi-sweet chocolate pieces and 2 teaspoons vegetable shortening for the sweet chocolate, melting the chocolate pieces with the shortening.

Makes 1 pound
Source: Sunkist Growers, Inc.