Candied citrus peel can be nibbled on its own or dipped in chocolate, and it makes a bright, flavorful addition to other desserts. It can be finely chopped and folded into cheesecake, gingerbread batter, and even ice cream. This recipe is easily doubled.

Scrub:

Remove large strips of zest and pith with a vegetable peeler, place in a medium saucepan, and add cold water to cover. Bring to a simmer and simmer for 30 minutes. Drain, cover with cold water again, and simmer until tender. Drain again. Remove any remaining pulp or stringy white pith by scraping it away with a spoon. Cut the peel into strips 2 inches long and ¼ inch wide.

Combine in a large heavy saucepan:

Stir over medium heat until the sugar has dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Add the fruit peel and cook very gently over medium heat until most of the syrup has been absorbed. Remove from the heat, cover, and let stand overnight.

Bring to a simmer again, then let cool a little and drain. Place in a large bowl:

Toss the drained peel in the sugar until well coated. Transfer to a sheet of wax or parchment paper and let air-dry for at least 1 hour.

If desired, dip one half of each candied peel in:

Transfer to another sheet of wax or parchment paper and let dry until the chocolate is set. Store between layers of wax or parchment paper in an airtight container in the refrigerator for up to 4 months.