To make candied zest from other citrus fruit, replace the 3 limes with 2 lemons, 1 large orange or 1 small grapefruit. It's best to use thick skinned citrus fruit.

This recipe for bright, sugary slices of candied fruit yields a bonus treat: orange-scented syrup that can be used in drinks, salad dressings, and more. Grace Parisi a former senior test kitchen ...

Peel off the baking paper and leave to cool completely. To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest ...

Add the orange zest followed by the eggs one at a time ... the top with little diamonds or heart shaped pieces of orange candied peel. Preheat the oven to 180°C/350°F/Gas Mark 4.

Candied blood oranges make for an excellent ... The first cake batter is infused with blood orange juice and blood orange zest, along with a touch of pink food gel to mimic the blood orange ...

1. Finely grate 1 teaspoon each of grapefruit zest, orange zest and clementine zest into a large bowl and add the sugar. 2. Using a sharp knife, peel the citrus, removing all of the bitter white pith.