Recipe: sort of candied peel

When I made the cordial, I carefully sliced off the zest from the oranges and the lemons in thin strips.  It took a while - longer than just chopping the peel anyway!
After steeping it all overnight, I strained the juice off and the rest was due to be discarded.  But then I had a thunk.

You see, all that zest has been steeped in thick, sugary water and it must have absorbed some of it.

So I took out some of the peel, popped it onto a baking tray covered in parchment and popped it into a slow oven (about 120C) . . .

 . . . and left it to slowly dry out, turning the oven off after an hour.

You know what?  It is scrummy.  A bit crunchy and a bit chewy and, unfortunately, very more-ish.  Lots of ooomph and sweet with a tangy aftertaste.  It would be so, so lovely dipped into chocolate, oh, my word!

I let it cool and then chopped it smaller.  It will go into my porridge and with muesli and in my natural yogurt.  It'll be nice in fruit loaf, cake, stuffing maybe.
A little will go a long way.

AND I will definitely do it again, definitely!  Apart from the oven fuel, it was stuff I would have thrown away.  As it was I only used some of the peel, not being sure how well it would work.  Never again - next time I will use it all.