candied citrus peel:
Ingredents
1 cup orange peel, cut into strips
1/2 cup white sugar
1/4 cup water
Directions:
Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.
Note, I also took the time to scrape out at much of the white skin as possible- which helps cut down on the bitterness. If the peels are still too sticky and moist after sitting out over night, or even 24 hours, you can toss them in a little dry granulated sugar to help soak up the excess syrup and help them really sparkle.
The Elizabethans love candied things, as was reflected in their unfortunate dental. They candied fruits of all sort, spices (candied fennel seeds, candied ginger, etc), as well as some edible flowers. The candied fruits and nuts seem to be the most common example of these sold at the theatre by vendors as well as fresh fruit and meat pies.