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Candied citrus peel

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Ingredients/Components

sugar - 2 c
large oranges or grapefruit - 3 item

How to make candied citrus peel:

Remove peel from 3 large oranges or grapefruit. Cut peel into long strips, 1/4 inch wide. Place in 2 quart saucepan; cover with water and bring to boil over full heat; drain. Cover with more cold water and repeat the cooking and draining process 3 more times. Cover again with water and cook peel for 15 minutes after water reaches boiling point. Drain thoroughly. Add 1 1/2 cups sugar and 1 1/2 cups water and cook over low heat until syrup almost evaporates, about 45 minutes. Watch continuously so that peel doesn't stick and scorch. Sprinkle 1/2 cup sugar on breadboard. (I usually have to add more) Lift peel out and place on sugared board. Mix until all sides are thickly coated with sugar. Dry on cake rack. Yield: 1 1/2 cups peel.

(I used the dehydrator this year to dry it.) After it is dried out real well, I put in zip locks and freeze or put in cookie tin lined with saran wrap. If it is not dried out real well, leave the lid partial off so it can dry or it will get YUCKY!!! Enjoy!!

(I have combined the orange and the grapefruit peels too and even added red and green food coloring for holiday mood.)

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Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised. Prov. 31:30

Recipe categories: Desserts, Condiments, etc., Garnishes.

Rating:

4.6

Average rating: 4.6, total votes: 5

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