|Cook Time||Passive Time|
|1 hour||1 hour|
Use fresh peels that have a pleasantly chewy texture. Some fruits with dehydrated peels or tough skins will stay that way even after cooking. The texture you start with is the texture you end up with, even after boiling in sugar syrup.
Smaller chunks (as small as half an inch) and those with torn edges hold up and taste the same as those neatly trimmed on both sides. I use them all. The choice is yours.
About 1 cup of saved peels becomes about 2 cups of sliced peels.
These also add great flavor to horse treats if you make those too.