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Name: Candied Grapefruit Peel
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 2 large grapefruits Ruby Red Grapefruits are recommended. You can also use 4 oranges.; 1 1/2 cups sugar

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INGREDIENTS

2 large grapefruits ; Ruby Red Grapefruits are recommended. You can also use 4 oranges.
1 1/2 cups sugar

Servings

INSTRUCTIONS

2. In a large saucepan, combine the peels with water to cover by 2 inches. Bring to a boil over high heat, then reduce to medium. Simmer, uncovered, until about 1 inch of water remains, about 1 hour. The peels will begin to soften and become translucent. Drain.

3. When the peels are almost ready, in another saucepan, combine 2 cups water and 1 cup of the sugar. Bring to a boil over high hear and stir to dissolve sugar, 3-4 minutes. Remove from heat and stir in the drained peels. Let stand for 6-8 hours at room temp.

4. Return the pan to low heat, bring to a simmer, and cook until the peels have absorbed most of the liquid, about 30 minutes. During the last stages of cooking, watch carefully to prevent scorching.

5. Using a slotted spoon, transfer the peels to a sheet of wax paper, spreading them in a single later. Let stand for about 12 hours to dry slightly.

6. Place the remaining 1/2 cup of sugar in a small shallow bowl. Roll each peel in the sugar to coat. Arrange in a single layer on a fresh piece of wax paper and let dry a few hours longer.

7. Store in layers, seperated by waxed paper, in an airtight container at room temp for up to 2 months.

NOTES

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Candied Grapefruit Peel

2 large grapefruits Ruby Red Grapefruits are recommended. You can also use 4 oranges.
1 1/2 cups sugar

1. Using a sharp knife, cut a think slice from the top and bottom of each grapefruit to reveal the flesh. Working from top to the bottom, score through the outer peel and the thick white pith to the flesh, spacing the cuts about 1 inch apart. Peel the grapefruits. Cut each peel section lengthwise into long strips about 1/4 inch wide. 
2. In a large saucepan, combine the peels with water to cover by 2 inches. Bring to a boil over high heat, then reduce to medium. Simmer, uncovered, until about 1 inch of water remains, about 1 hour. The peels will begin to soften and become translucent. Drain. 
3. When the peels are almost ready, in another saucepan, combine 2 cups water and 1 cup of the sugar. Bring to a boil over high hear and stir to dissolve sugar, 3-4 minutes. Remove from heat and stir in the drained peels. Let stand for 6-8 hours at room temp. 
4. Return the pan to low heat, bring to a simmer, and cook until the peels have absorbed most of the liquid, about 30 minutes. During the last stages of cooking, watch carefully to prevent scorching. 
5. Using a slotted spoon, transfer the peels to a sheet of wax paper, spreading them in a single later. Let stand for about 12 hours to dry slightly. 
6. Place the remaining 1/2 cup of sugar in a small shallow bowl. Roll each peel in the sugar to coat. Arrange in a single layer on a fresh piece of wax paper and let dry a few hours longer. 
7. Store in layers, seperated by waxed paper, in an airtight container at room temp for up to 2 months.

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 1 Servings

Calories: 94
Calories from Fat: 59 (63%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.9g
Cholesterol 279.2mg		86 %
Sodium 92.4mg		3 %
Potassium 88.4mg		2 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 94

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