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
VERIFIED BY Taste of Home Test Kitchen
- 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