Candied Citrus Peels

Ingredients

• 1  grapefruit 
• 2  optional: lemon 
• 2  cranberry-orange relish 
• 3.5 cups sugar divided

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• knife
• wire rack

Directions

1. Score grapefruit, oranges, and lemons through peel from top to bottom in 6 sections for grapefruit and 4 for oranges and lemons (don't cut into fruit.) Pull off strips of peel with your fingers. Slide a small, sharp knife along inside of peels to remove excess membrane so peels are about 1/4 in. thick.
2. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends.
3. Put peels in a 3- to 4-qt. saucepan and add cold water to cover. Bring to a boil, then drain. Repeat twice more.
4. Refill pan with 2 1/2 cups water and 2 1/2 cups sugar; bring to a boil, making sure that sugar dissolves.
5. Add peels and bring to a boil, then reduce heat and simmer gently, stirring occasionally, until peels turn translucent and syrup begins to form bigger bubbles, about 1 1/2 hours.
6. Drain peels, saving syrup for other uses (such as topping pancakes) if you like.
7. Spread peels on a nonreactive cooling rack set on a parchment-lined baking sheet.
8. Let peels dry overnight.
9. Put remaining 1 cup sugar in a bowl and toss peels in sugar by the handful, shaking off excess. Put peels on a clean baking sheet and let them dry 1 more day.
10. Serve peels plain or dipped in chocolate.*
11. *Melt 10 oz. chopped bittersweet or semisweet chocolate in a small pan over barely simmering water. Dip peels halfway into chocolate; set on baking sheets lined with waxed paper. Chill until set, about 30 minutes.
12. Make ahead: Up to 3 months, chilled airtight.
13. Box it: Crystal clear boxes, from $2 5/25; clearbags.com