Tart 'n' Sweet Grapefruit Peel Recipe

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Tart 'n' Sweet Grapefruit Peel Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 2-1/2 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 2-1/2 hours + standing

Ingredients

  • 2 large grapefruit
  • 2-1/2 cups sugar, divided
  • 1-3/4 cups water
  • 1/2 cup honey
  • 1/4 teaspoon salt

Directions

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

Nutritional Facts

1/4 cup: 222 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 58g carbohydrate (55g sugars, 1g fiber), 0 protein.

  • 2 large grapefruit
  • 2-1/2 cups sugar, divided
  • 1-3/4 cups water
  • 1/2 cup honey
  • 1/4 teaspoon salt
  1. 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.
  2. 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).
  3. 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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