A good friend of mine from Trinidad was telling me about a candy that her family would make out of grapefruit peels. It was obviously a fond childhood memory. So, I asked her to find a recipe that she thought might be similar. Since I have grapefruit trees, I told her that I would try it out. I made the candy and shipped it to her. Her response was priceless. She will always be a dear friend.
Candied citrus peel keeps almost indefinitely and may be used diced in baking or served as a confection. They keep indefinitey in tightly covered containers at room temperature.
NOTE: Do not mix peels from different fruits in one batch, or the distinctive flavor of each will be lost.
1. Cut each fruit in half crosswise.
2. Scoop out orange or grapefruit pulp and membranes leaving white pith attached to peel. (Use pulp in fruit salad). Squeeze lemons and limes and pull out membranes.
3. Cut peel into 2" X 3" long to 1/2 inch wide strips.
4. Put strips into large saucepan. Cover with boiling water and simmer for 5 minutes.
5. Drain strips and repeat process 4 times using fresh boiling water each time (this removes bitter oils from rind).
6. Drain, remove peels and in same saucepan mix 2 cups sugar, 1 cup water, and ginger.
7. Bring to a boil, reduce heat and simmer without stirring until sugar dissolves.
8. Add peel and partially cover pan and simmer gently for 1 hour or until peels are tender and syrup is almost absorbed.
9. Meanwhile line large pan or tray with waxed paper.
10. Transfer hot peels to paper and separate strips.
11. When cool roll strips in remaining 1 cup sugar.
12. Place in single layers on clean waxed paper and let stand at room temperature over night to dry. Makes 2 pounds.
13. Store in a sterilized sealed container.
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