Panettone typically contains candied orange peel and raisins; traditional stollen had candied lemon peel and dried cherries as well. The extra fruit and sometimes even a layer of marzipan ...

You will need 3 tablespoons of candied fruit for the sauce ... Add the remaining 4 tablespoons of salt and all of the lemon and orange zest. Bring the mixture back to a rolling boil and remove ...

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 ...

You've likely zested a lemon over ... placed an orange peel in your Negroni, but you can even whip up a standalone snack with ...

Mix together the sugar, remaining lemon juice and the orange segments and their juice and ... artichoke on each plate and finish with the candied orange peel and smoked duck.

combine the orange segments, simple syrup, and lemon juice and purée until smooth. (Cover tightly and refrigerate until ready to use; the purée will keep for up to two days.) ...

The cheesecake bars are shingled with candied orange slices just ... Add sour cream, 1 teaspoon orange blossom water, and 1 teaspoon lemon juice; pulse to combine, about 4 pulses.

If you’ve ever accidentally taken a bite out of a lemon peel, you probably remember how bitter it tastes. But with a couple of ingredients and a little time, you can make candied lemon peel that ...

Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into ¼" wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse ...