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Candied zest from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson

  • lemons
  • oranges
  • store-cupboard ingredients

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Notes about this recipe

  • cespitler on November 01, 2012

    Yes, I know the process for making candied zest or peel is not that difficult. It's just that in a moment of panic after I purchased 15lbs of blood oranges, I couldn't bear the idea of making jam and then tossing all of the beautiful peel. It was the middle of winter in the midwest and I knew I had to keep as much fresh citrus around as I could. I needed a quick reference for the process, I turned to Tartine first, and it was there to refresh my memory and to get me through all of that candied blood orange peel.

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