Friday, December 14, 2012
Candied Grapefruit Peel
There's still time to make some delicious holiday gifts from your kitchen. Candied grapefruit peel takes only about an hour plus drying time.
One of the things I like best about candied citrus peel is using a part of the fruit that's often discarded. Grapefruits are now in season, so you can cook up a batch or two or more of this tasty treat for yourself, your family, and your friends. Don't worry about making too much. You can chop up candied peel and put it in cookies and cakes. A little bit adds spark to a green salad. Try mixing some into hot cereal at breakfast. And it freezes nicely wrapped tightly in a freezer bag, so you can bring it out in the summer when fresh, local grapefruits are just a memory.
1 C granulated sugar
1/2 C water
1 C superfine sugar (optional)
To prepare the fruit: Cut the grapefruit lengthwise into quarters. Keeping the peel intact, remove the fruit, leaving the pith on the peel. Set aside the fruit for another use. Cut the peel lengthwise into 1/4 inch strips.
Put the peel in a medium saucepan and cover with cold water. Bring slowly to a boil over moderate heat. Boil for 1 minute, then drain. Repeat 3-4 times.
To candy the peel:
1. In a medium saucepan, bring the 1 C granulated sugar and 1/2 C water to a boil. Stir until sugar is completely dissolved.
2. Add the prepared peel and gently boil, stirring, until most of the sugar syrup is absorbed. This will take about 10 minutes.
3. Remove the peel slices and place them on a wire rack set over a sheet of foil or a baking pan. [The peel will drip sugar syrup.] Separate the pieces so they don't stick together. Allow the peel to dry until only slightlky sticky, about 4 to 8 hours.
4. If desired, place 1 C superfine sugar in a plastic bag or container with a lid. Toss a few slices at a time to coat with sugar.
If you don't have superfine sugar, you can make your own by putting regular granulated sugar in a food processor and processing for 20-30 seconds.
Today's bounty included:
From County Line Harvest South: Collard greens, chard, green bor kale, purple scallions, baby red beets, red bor kale;
From Jimenez Family Farm: Winter squash, leeks, cabbage, carrots, romaine, lettuce, space spinach, cilantro, and russet potatoes;
From K and K Ranch: Oro Blanco grapefruit, persimmons, and Pink Lady apples;
From Silver Lake Farms: Sage and microgreens.