Candied Citrus Peel

• 1 blood orange or navel orange
• 1 lemon
• 1/2 pink grapefruit
• 1/2 cup sugar
• 1/4 cup water

1. Using vegetable peeler, remove peel (colored part only) from fruit in 1 1/2- to 2-inch-long pieces.
2. Cut peel into very thin strips (about 1/16 inch wide).
3. Bring small saucepan of water to boil.
4. Add strips and boil 5 minutes.
5. Drain.
6. Repeat.
7. Bring sugar and 1/4 cup water to simmer in small saucepan, stirring until sugar dissolves.
8. Add blanched citrus peel, cover, and simmer 3 minutes.
9. Transfer syrup with peel to small bowl.
10. Cover and chill overnight.
11. (Can be made 1 week ahead.
12. Keep chilled.)
13. Using slotted spoon, transfer citrus peel to paper towels to drain before using.

orange, lemon, pink grapefruit, sugar, water

Taken from www.epicurious.com/recipes/food/views/candied-citrus-peel-231320 (may not work)