I hadn't made this recipe for some 20 years ... then I spotted something in a magazine that made me think of it. The candied peel was so tasty, I don't think I'll put the recipe away again! note to editors: okay to call this candied grapefruit peel in romance, we didn't want to use that for the title because we used that title in 2003 CW Christmas
- 2 large grapefruit
- 2-1/2 cups sugar, divided
- 1-3/4 cups water
- 1/2 cup honey
- 1/4 teaspoon salt
- With a sharp knife, score each grapefruit into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use). Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Drain. Repeat process twice, draining each time. Cool for 5 minutes. Carefully scrape excess pulp from peel. Cut into 1/4-in. strips.
- In another saucepan, combine 1-1/2 cups sugar, water, honey and salt. Cook over medium heat until sugar is dissolved. Add grapefruit strips; boil gently for 50-60 minutes or until almost all of the syrup is absorbed and peel is transparent, stirring occasionally (watch carefully to prevent scorching).
- Drain strips in a colander; let stand for 10 minutes. Sprinkle remaining sugar into an ungreased 15-in. x 10-in. x 1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally. Store in an airtight container for up to 3 weeks. Yield: about 3 cups.
Originally published as Tart 'n' Sweet Grapefruit Peel in Country Woman Christmas Annual 2006, p67
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