Instructions: Remove the colored part of the orange or lemon skin with a vegetable peeler.

Cut into julienne strips 1 1/2 inches long and 1 16 inch wide. Simmer in water for 10 to 12 minutes or until just tender when bitten. Drain. Refresh in cold water. Dry on paper towels.

Boil the sugar and water in a small saucepan to the thread stage (230 degrees F on a candy thermometer). Remove from heat. Stir in the drained peel and the vanilla. Let the peel stand in the syrup for at least 30 minutes. Drain when ready to use. Under refrigeration, the peel will keep in the syrup for several weeks.

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