Candied in Maple Syrup Citrus Peels

Candied lemon and orange peels are best when homemade, because then we have a full control over what's in them. During the Holiday Season they will be often used to prepare aromatic and essential dishes. Closed in little jars can be stored in the refrigerator for several weeks, and frozen - in plastic containers - for several months.

Ingredients for 4 - 6 teaspoons peels:

2 lemons and 2 oranges, I used organic*
 50 ml maple syrup 
50 ml water

Directions:

Wash well citruses in hot water, peel with a peeling knife, aka - scraper. Cut the peels very finely into tiny cubes. Add them to approx. 150 ml boiling water and cook for few minutes (to lose bitterness), then drain on a fine sieve.Pour the maple syrup into the water, add the peels and cook on lower heat to so the syrup will completely evaporate (~ 30 minutes). Again, strain through a fine sieve and pour over the boiled water to prevent sticking to each other. Transfer to glass jars and store in the refrigerator or  - in plastic ones - and place in the freezer.

* Double the amount to make more of candied citruses peels

 Recipe was created in my head and comes from my heart