I like to use a variety of Meyer lemons, clementine’s, blood oranges and limes for the fruit. Cane sugar provides the most candied glaze, but there are other sugar alternatives that also work well, I like using coconut sugar or a sugar in the raw.
Start by preheating oven to 275° F.
Line a sheet tray or baking pan with parchment paper. Arrange citrus in a single layer on pan. Sprinkle with sugar and bake for 45-50 minutes or until fruit is almost dry and has a sugary glaze.
Remove citrus slices while still warm to prevent sticking and let finish drying on wire rack. Store in an airtight container until ready to use.