Candied Citrus Peels
I saw some of these in this month’s Martha Stewart magazine and after looking online, I made some with grapefruit, oranges and lemons. Before you make some, read the instructions here and here. Basically, to make the peels, you cut off the peel in strips and remove as much pith as possible. Then blanche the skins twice and then using a simple syrup, cook until the skins are translucent, about 1 hour.
Afterwards, remove and let the skins dry on racks. I found it was really important to get the excess syrup off the skins or the sugar you coat them in will dissolve onto the moist skin. I like the idea of the second link above to let them dry overnight before dusting with sugar.
After they dry out with the sugar on them, they have a crisp sugar coating and a moist almost gummy quality to the skins. They taste almost like those gummy Sunkist candies but much better, obviously. These citrus peels are definitely candies but I love the idea of them alongside other holiday treats as they have a great citrus after taste that is really yummy and really nice lingering taste of clean fruit.
And I forgot to mention, all you U.S. party people, the last day to place orders for guaranteed Christmas delivery is Monday. I’ll still be shipping after that but I’m not guaranteeing Christmas delivery after Monday. And a big, big thanks for all your support!!