Note from Ricardo There’s nothing like homemade candied citrus peel. They are tender, fragrant and easy to prepare. They also keep well when stored in their cooking syrup. They make all the difference in this recipe. If you are short on time, you can use 2 oz (60 g) store-bought candied citrus peel or replace them entirely with diced dried fruits such as cranberries, cherries or apricots.