Blanch Three Times

 Jenyu.net has a recipe for candied orange peels which is awesome in itself AND solves my problem with marmalade and so forth, where the white part of citrus fruits makes everything bitter.

Some recipes tell you to remove the pith, but without the pith you are
left with not a lot of orange peel even though it may not technically
be part of the peel. I think the concern is that the pith makes the
peel bitter. You can remedy the bitterness by blanching the peels.



blanch the strips of peel three times

(I know what blanch means but this picture is pretty)

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