Citrus crust candied fruit

1 serving


Crust, removed from oranges, lemons or tangerines, cut into small squares or diamonds, put in glassware, pour with cold water replaced daily and hold them for 4-5 days. Then remove them from the water, put them in dishes, boil until soft, cast them in a colander, let them drain with water, and then weigh the crusts in order to determine the required amount of sugar. Prepare sugar syrup. Drop the boiled crusts into the boiling syrup and cook them until the syrup thickens. Put on a dish sprinkled with a layer of granulated sugar, let cool, slightly dry, put in a jar, pouring each layer of crusts with fine sand.