Candied Zest

Cooking Instructions

With a small sharp knife remove strips of peel, avoiding the bitter white pith beneath. If any pith remains on the zest, scrape it away. Cut the peel into fine julienne strips.

Place in a saucepan of boiling water and simmer 15 minutes to soften and remove bitterness. Drain and rinse under cold water.

In the same saucepan combine the sugar, water, and corn syrup and bring to a boil, stirring constantly. Stop stirring, add the zest, and cover tightly. Simmer over low heat for 15 minutes without stirring or uncovering. Re move from the heat and cool, covered. To brighten the color, add the grenadine.

Refrigerate the candied zest in the syrup in an airtight container up to 1 month. When ready to use, drain the zest. If you wish to use the syrup for cakes, add water to equal 1-1/2 times the volume of the syrup to dilute the sweetness and add an orange-based liqueur to taste.

Wine Pairing(s)

KaBoom 'Premium' Zinfandel

Greg Norman Chardonnay

Grgich Hills Fume Blanc

Buena Vista Sauvignon Blanc

Valley Of The Moon Zinfandel

Atlas Peak Chardonnay

Nickel & Nickel 'Medina' Chardonnay

Michael David Phillips 'Old Vine' 7 Deadly Zins

Abundance Chardonnay

Beringer Private Reserve Chardonnay