Candied Citrus Peels (Method 3)

Place the strips in a large saucepan, and cover them with cold water.  Bring to a boil and then drain. Repeat the process twice for oranges and three times for lemons and grapefruits. Blanching peels removes any impurities and mellows and bitterness remaining from the pith.

Combine the sugar, water, and syrup medium saucepan over medium heat. Stir to dissolve the sugar, and continue to heat uncovered, until the sugar boils for 5 minutes. Add the strips of peel, and lower the heat until the mixture is just at a simmer.

Cook uncovered until the syrup is a quarter of its original volume. Do not stir, lest large sugar crystals form. Let the syrup simmer for approximately 1-2 hours, until the strips are translucent.

Remove the saucepan from heat, and allow the strips to cool in the syrup. (Strips in syrup will keep, covered and refrigerated, for up to three weeks.) Sitting in syrup helps eliminate more of the bitterness. Once cool, drain the peels in a colander.