Candied citrus is an easy way to beautifully accent any cake or dessert! Start by making simple syrup: Combine 1 part evaporated cane juice and 1 part water in a saucepan and cook over medium heat for about 10 minutes, until the evaporated cane juice has dissolved and the solution is syrupy. Thinly slice the citrus (blood orange, grapefruit, kumquat, lemon, lime, and orange work great), then cook in the hot simple syrup over medium heat for about 10 minutes. Transfer to a baking sheet and bake at 235°F for 20 to 30 minutes, until the fruit is glistening and the texture becomes crisp. The larger the piece of fruit, the longer it will take to bake.