CANDIED CITRUS PEEL 3 JULY 2023

When I was making ORANGE MOUSSE WITH ORIGINAL OREO™ BASE, I thought it such a pity to throw away the beautiful NAVEL orange peels. Shortly after I finished, I found this recipe for CANDIED CITRUS PEEL. Unfortunately, I'd already thrown away the peels. So when I made the [NO-BAKE] RED, WHITE & BLUE BERRY-LEMON PIE, I washed the lemons before juicing them, and saved the peels. . . . and what better activity when the "feels like" temperature is 114 F than to stand over a pot of boiling water for several hours? Work station . . . We use filtered water from the refrigerator which is why it's bottled. The water is so hard in Florida that a water softener is a must, but you can't drink or cook with it. The lemon peels were refrigeratored overnight. This is real picky work . . . with slippery peels and a sharp knife . . . I began with a disadvantage, as the peels are more difficult to work with if the fruit itself has already been removed. I still have to remove the pulp that is left behind after juicing . . . . . . and I tried several different ways to do so . . . . . . without cutting myself. I only had one small cut, which I only realized when lemon juice hit it . . . Peels of four lemons . . . . . . ready to be blanched in boiling water . . . . . . and I've no idea why the burner shows up as purple; pretty, tho. Double, double toil and trouble; Fire burn and cauldron bubble . . . . . . and then drained . . . REPEAT the above THREE pics two more times, with the peels becoming more limp & translucent each time. I blanched the peels three times; should've done so at least once more.

CONTINUE WITH CANDIED CITRUS PEEL HERE