- Cut off the top and bottom of the orange and lemon to sit them flat on a cutting board. Cut away the peel as close to the flesh as possible. Dice the orange peel and cut the lemon peel into small dice. Place the diced peel in a small pot. In a sieve set over a bowl, squeeze the juice from the orange and lemon flesh. Set the strained juice aside.
- Cover the peel with cold water and bring to a boil. Drain and repeat once.
- In the same pot, bring the water, sugar, blanched citrus peels and reserved juice to a boil. Simmer over medium heat for 30 minutes or until the liquid is thick and syrupy. Transfer the mixture to an airtight container. Let cool completely. The candied citrus peel will keep for 2 months in the syrup in the refrigerator.