1. Slice off the ends of the citrus. Using a chef’s knife, thinly slice the citrus into rounds. Be careful not to slice them too thin or they will disintegrate when they are cooking in the sugar mixture. Carefully remove any seeds that may be left in the slices.
2. Bring a pot of water to a boil. You will need enough water to easily accommodate the citrus slices without overcrowding them. Bring the water to a boil, then reduce it to a simmer. Add the slices and cook for 5 minutes.
3. Drain the slices in a colander and rinse with cool water. Pat dry with a paper towel, then rinse again under cold water. The blanching and rinsing removes bitterness.
4. In a shallow skillet, combine 1½ cups water with 1½ cups sugar. Heat on medium, stirring often, until the sugar is dissolved. Bring to a low boil then add the blanched citrus slices. I try to keep the slices in a single layer in the skillet.
5. Reduce the heat to low and simmer for 20 to 40 minutes depending on the thickness of the slices. If the slices begin to curl on the side, carefully turn them over while they are simmering in the liquid. You will know when they are done when the centers become translucent, and the sugar water begins to thicken slightly.
6. Drain the citrus in a colander, catching the syrup in a bowl placed underneath. Pro Tip: Let the sugar mixture cool then store it in the refrigerator for later use as a sweetener for iced tea!
7. Remove the candied citrus slices from the colander and place on a wire cooling rack. I like to place a piece of wax paper or parchment underneath the rack to catch any excess syrup that may drip off the slices. It makes cleaning up much easier! Let the slices rest for 15 minutes then select which method you want to use to finish them (see the blog article above for more information)!

Notes

Drying Time: 1 Hour to 2 Days depending on drying method.