Use a vegetable peeler to remove the zest (colored part of the skin only) from the fruit in pieces as long and wide as possible. To obtain the longest & widest pieces, hold the fruit against the counter and start peeling from the stem end toward the opposite end of the fruit. Bear down firmly with the peeler and move the blade back and forth (as though you were cutting with a knife) ever so slightly as you work your way from one end of the fruit to the other.
Pile 2-3 pieces of zest one on top of another. Slice diagonally into fine julienne about 1 1/2 to 2 inches long. Shorten or lengthen the julienne by varying the angle of your diagonal slice.
Combine sugar and 1/4 cup water in a small saucepan. Stir just to moisten sugar. Cover and bring to a simmer. Simmer for about 30 seconds, just to dissolve sugar. Add the julienned zest, cover, and simmer for 2 minutes. Remove from the heat. Uncover and let the zest cool in the syrup. Candied zests can be made and stored in the syrup in a jar, in the refrigerator, for at least 3 months. Remove from syrup and drain on a paper towel before using.
From the Dinner Co-op