candied-orange-and-lemon-zest-14214.json

{
    "directions": [
        "Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.",
        "In a small saucepan cover orange zest with water and bring to a boil. Simmer zest 5 minutes and drain in a sieve, discarding liquid. Repeat procedure with orange zest 2 more times. In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup. Cool orange zest in syrup. Make candied lemon zest in same manner. Zests may be made 1 week ahead and chilled in an airtight container."
    ],
    "ingredients": [
        "2 navel oranges",
        "4 lemons",
        "1/2 cup sugar",
        "1/2 cup water"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Low Sodium",
        "Lemon",
        "Orange",
        "Simmer",
        "Boil",
        "Gourmet"
    ],
    "title": "Candied Orange and Lemon Zest",
    "url": "http://www.epicurious.com/recipes/food/views/candied-orange-and-lemon-zest-14214"
}