CANDIED ZEST (1 cup)
3 large, thick skinned oranges
1 cup sugar
1 cup water
1 tablespoon corn syrup
1 teaspoon grenadine syrup (optional)
1. With a small, sharp knife, remove strips of peel, avoiding the bitter white pith from beneath. If any pith remains on the zest, scrape it away. Cut the peel into fine julienne strips.
2. Place in a saucepan of boiling water and simmer 15 minutes to soften and remove bitterness. Drain and rinse under cold tap water.
3. In the same saucepan combine the sugar, water and corn syrup (the corn syrup prevents crystallization of the sugar when the zest is added) and bring to a boil, stirring constantly. Stop stirring, add the zest and cover tightly. Simmer over low heat for 15 minutes without stirring or uncovering. Remove from heat and let cool, covered. To brighten the color, add the grenadine.
4. Refrigerate the candied zest in the syrup in an airtight container up to 1 month. When ready to use, drain the zest. If you wish to use the syrup for cakes, add water to equal 1-1/2 times the volume of the syrup to dilute the sweetness and add an orange-based liqueur taste.
from Rose Levy Beranbaum,The Cake Bible