Recipe Archives->Preserving->Citrus Sugar

Citrus-Scented Sugar

raw sugar
citrus peel, some cut with a peeler and some with a zester

Peel the fruit very thinly, remove most of the white pith left,
much of this pith will cause a bitterness to the finished product.
Spread the peel out in a single layer, white part up, letting it
set out on the counter for a day in the air at room temperature to
dry.  Drying thoroughly is not necessary, but removing some of the
moisture and not using it 'fresh off the fruit' is very important.

Fill jars with sugar to a depth of 1/2-inch. Add some of the citrus
peel then cover with another layer of sugar. Continue in this way,
ending with the sugar about 1/4-inch from the top of the jar.
Replace lid. Allow to sit for a few days so the citrus flavor
infuses the sugar.

Printable version: citrus-sugar.txt.