Meyer lemons and oranges grow abundantly in California and are available year-round from my mother’s garden. Add the intense chewy orange or lemon peels to cookies, fish, granola, scones or vegetables.

Ingredients

12 Meyer lemons, or 4 oranges peeled
1 cup sugar
8 cups water

Peel the rind off the lemons or oranges like you would peel an apple. Place the peels
in a medium-sized sauce pan. Cover the peels with cold water. Bring to a boil and cook
for 20 minutes. Drain the water.

Cover the peels again with cold water. Bring to a boil and cook for 20 minutes.
The peels will become transparent as they cook. Drain the water.

Cover the peels with cold water. Add 3/4 cup of sugar. Bring to a boil then reduce the temperature to medium heat. Simmer until the syrup thickens. Taste. Add another 1/4 cup of sugar if necessary. Simmer until the liquid is reduced to a thick syrup.

Candied lemon or orange peels can be stored in the freezer.

Tip

Squeeze the juice from the oranges or lemons and save for drinks or pour into an ice-cube tray. Store in the freezer, a perfect source for fresh squeezed juice.