A recent search for ready-made candied citrus peel to include in a recipe for Stollen, a sweet German Christmas loaf, ended in frustration. All I could find were syrupy strips of candied orange ...

For the candied grapefruit peel, peel the grapefruit and cut the peel to the desired length and width. Place in a small saucepan, cover with water and bring to the boil. Boil for 10-15 seconds and ...

(Candied peel will keep in the syrup for one year ... Reheat the chocolate over the hot water if it cools and stiffens. Allow the dipped citrus to set in the refrigerator for about 30 minutes.

The chefs of Otowasan Kannonji Temple make candied yuzu citrus peel chips! This simple recipe has two easy steps: simmer yuzu zest with sugar and juice, then coat in granulated sugar.

Prick the surface of the cake with a skewer and drizzle with half the citrus syrup. For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin.

1. Finely grate 1 teaspoon each of grapefruit zest, orange zest and clementine zest into a large bowl and add the sugar. 2. Using a sharp knife, peel the citrus, removing all of the bitter white pith.