Candied Citron

Ingredients

• 2 cups granulated sugar
• 1 cup water
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons orange liqueur, optional
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups citron, cut into thin slices

Directions

1. Rinse the citrons well and pat them dry, then slice them into 1/2-inch (2cm) cubes. Transfer the citron to a large saucepan and add enough water that the pan will not cook dry. Set it over gentle heat and blanch the pieces at a bare simmer for 30 to 40 minutes, stopping when the fruit looks translucent.
2. Pour off the water from the citron. Return the fruit to the same pan, then add 3 cups (600g) sugar, 2 cups (500ml) water, and corn syrup, if you are using it.
3. Clip a candy thermometer onto the pot and cook the citron in the syrup until it registers 230ºF. (110ºC) If you are working without a thermometer, cook until the syrup has reduced to a very thick coating and there is very little left in the pan, taking care that the fruit does not scorch. As the cooking time winds down, use a heatproof spatula or spoon to nudge the pieces gently now and then if they begin catching on the bottom.
4. When the citron is finished, remove the pan from the heat and leave the fruit in the syrup for one hour.
5. For syrup-packed candied citron, store the pieces covered in their syrup in the refrigerator for at least one year. For sugared pieces, transfer the peel to a strainer and leave it for a couple of hours, stirring occasionally so the extra syrup can drain off. The syrup may be saved for stirring into sparkling water for homemade soda. After draining, coat the citron pieces in sugar and arrange them on a wire rack overnight so they can dry. Shake away the extra sugar afterward, and save that sugar for another baking project, such as lemon curd, marmalade, or ice cream.