Tradition: Candied grapefruit and orange peels
I have an essay about trying to find a holiday tradition in this month's issue of Martha Stewart's Body + Soul Magazine. I haven't been able to find a link to the essay online, but I will add one if they put it up later.
I've gotten several emails asking me for my mother-in-law's recipe for candied citrus peels, the tradition I wrote about.
Here is the recipe along with some pictures.
Getting ready to boil the peels.
Stirring is a family affair.
Draining the peels before adding the sugar.
The peels and the sugar.
The syrup is forming.
Getting thick now.
The peels on the drying sheet.
All done.
Candied citrus peels
5 organic grapefruit peels
5 organic orange peels
(It doesn't really matter how many peels you use because this recipe is all about the ratio of sugar to peels.)
Take the collected peels and cut them into thin slices.
Boil them for about 20 minutes with some salt.
Measure the boiled peels. Put an equal volume of peels and sugar in a large sauce pan over high heat, stirring until the sugar turns into a syrup.
Turn the heat down so the syrup boils slowly. Stir often. Cook the mixture down until all the liquid is gone, leaving just crusted peels (this takes a long time). As the syrup thickens you have to stir more and more.
Dump the peels out on a cookie sheet (covered with waxed paper if you want).
Allow them to dry and harden.
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