Citrus Glaze and Candied Zest

• 1 organic navel orange, scrubbed
• 1 large organic lemon, scrubbed
• 1 small organic grapefruit, scrubbed
• 2 1/2 cups sugar

1. Using a sturdy vegetable peeler, remove the zest from the orange, lemon and grapefruit.
2. Cut the zest into fine julienne strips.
3. Fill a medium saucepan with cold water.
4. Add the zest and bring to a boil.
5. Remove from the heat and let stand for 15 minutes.
6. Drain the zest and rinse under cold water.
7. Return the zest to the saucepan.
8. Add 1/2 cup of the sugar and 1 cup of cold water and bring to a boil, stirring until the sugar dissolves.
9. Simmer over low heat until the glaze is slightly thickened and the zest is softened and translucent, about 20 minutes.
10. Strain the glaze into a heatproof bowl, pressing on the zest to extract as much glaze as possible.
11. Return 2 tablespoons of the zest to the glaze.
12. Spread the remaining 2 cups of sugar on a large plate.
13. Scatter the remaining zest over the sugar and toss to coat completely.
14. Scatter the sugared zest on a wax paper-lined plate and let stand until dry to the touch, about 2 hours.

orange, lemon, organic grapefruit, sugar

Taken from www.foodandwine.com/recipes/citrus-glaze-and-candied-zest (may not work)