Candied Orange and Lemon Zest

• 2 navel oranges
• 4 lemons
• 1/2 cup sugar
• 1/2 cup water

1. Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.
2. In a small saucepan cover orange zest with water and bring to a boil.
3. Simmer zest 5 minutes and drain in a sieve, discarding liquid.
4. Repeat procedure with orange zest 2 more times.
5. In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup.
6. Cool orange zest in syrup.
7. Make candied lemon zest in same manner.
8. Zests may be made 1 week ahead and chilled in an airtight container.

oranges, lemons, sugar, water

Taken from www.epicurious.com/recipes/food/views/candied-orange-and-lemon-zest-14214 (may not work)