Choose firm fruit such as citrus peel, cherries, pineapple, ginger, or apricots
Wash the fruit thoroughly
Peel, pit, core, or slice the fruit as needed
Cut the fruit into even pieces
Blanch the fruit in boiling water if needed to soften it
Drain the fruit
Make a sugar syrup with equal parts sugar and water
Heat the syrup until the sugar dissolves
Add the fruit to the syrup
Simmer gently until the fruit becomes translucent
Remove the fruit from the syrup
Let the fruit cool in the syrup
Repeat the simmering and cooling process with fresh syrup if needed for thicker candying
Drain the fruit well
Roll the fruit in granulated sugar if desired
Place the fruit on a rack or parchment paper
Dry the fruit until tacky or fully dry
Store the candied fruit in an airtight container