Recipe by Sarah Phillips adapted from Bon Apetit Magazine; Food Styling and Photos by Sarah Phillips © 4-16-2020 Sarah Phillips CraftyBaking.com
Don't throw away unused citrus peel; turn it into something spectacular!
Candied citrus peel, whether made from lemons, oranges, limes, or grapefruit, is not only a deliciously fresh treat, but a beautiful garnish or a flavorful embellishment to batters and doughs. (Strips of fresh ginger are also excellent candied.)
They make a great snack with tea, or finely chop and add to muffin and scone recipes.
2 large pink or red grapefruits, preferably organic
1 cup granulated sugar, plus 1/2 cup more for tossing
1 teaspoon ground cinnamon or more, if needed
1/2 teaspoon ground ginger, or more, if needed
1. Cut peel from grapefruits into 3/8-inch strips leaving 1/4-inch white pith attached.
2. Place in small saucepan, add cold water to cover.
Bring to a boil, then drain; repeat twice.
3. Bring peel, 1 cup sugar and 1/2 cup water to a boil in same saucepan; reduce heat and simmer until peel is trandslucent, 15 to 20 minutes.
4. Drain; transfer peel to a wire rack and let dry, 1 hour.
5. Toss in 1/2 cup sugar combined with ground cinnamon and ginger.
SARAH SAYS: I do this twice. Add more sugar and spices, if necessary.
6. Let dry for 2 - 4 hours or more.
Store in an airtight jar in a cool place.
SARAH SAYS: I like to store mine in the freezer, for best storage, for three months or more.
No need to thaw before using.