Does anyone have experience with making candied citrus peels? I'm making candied orange peels now. They're on their third blanch, and they're still quite bitter, even though I took care to avoid as much pith as possible. Is it normal for them to still be somewhat bitter before hitting the simple-syrup jacuzzi?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)