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25 February 2011 No Comment

[Ed note: if you were to go to my house right now and look at the disaster it is you would call me a liar for what I'm about to write here. Literally I have dirty clothes on top of my ironing board in the living room... and JCPE started this new thing where he folds his dirty socks up like they're clean and throws them in random corners! yay! Co-habitation, habitation . living.)

My kitchen is SMALL. Not the smallest I've seen in NYC (my bathroom IS the smallest I've seen in NYC) but the kitchen isn't that big. We talk about our dream house and all I really NEED is a bathroom and kitchen drawers! Something about being engaged, or about being almost engaged is really making me want to stay home and cook. I'm kind of tired of eating non-delicious crappy processed foods. I haven't even had a Diet Coke in WEEKS! It's that crazy. On March 15th we're joining a CSA, I'm canning, I'm candying. I just want us to eat good things and take care of ourselves so we can be happy always.

Sigh. I'm being such a girl about these things.

Here's how you candy grapefruit peel!

This is from Canning for a New Generation by Liana Krissoff

Candied Citrus Rind

5 lbs citrus, removed in large pieces... ended up being about 7 grapefruits
5 1/2 cups sugar

To segment citrus: Cut the top and bottom off each fruit to expose the flesh. Set the fruit upright on on a cutting board, use the tip of a sharp knife to score the rind from top to bottom in four or five places around the fruit, then carefully peel off the rind so it stays in large pieces.

Cut the large pieces of peel crosswise into 1/2 inch wide strips or long triangles, putting them in a bowl of cold water as you work. Drain and put the peel in a wide 6 to 8 quart preserving pan [I just used a regular pot]. Cover with cold water, bring to a boil, then lower the heat and simmer for 10 minutes. Drain and repeat the blanching process two more times. Cover with cold water again, bring to a boil, then lower the heat and simmer until the peel is tender, about 30 minutes. Drain in a colander.

Put 5 cups of the sugar and 5 cups of water into the pan, Bring to a boil, stirring just until the sugar is dissolved, then boil without stirring until the syrup reaches 220 degrees F, about 15 minutes. Add the peel and simmer, without stirring, until the peel is translucent, about 45 minutes. Remove from the heat and let the peel stand in the syrup overnight, undisturbed, at room temperature [it doesn't specifically say but I had the pot covered most of the time].

Bring to a boil and cook, without stirring, until the syrup reaches 226 degrees F, about 30 minutes. Remove from heat and let stand for 2 to 4 hours. Bring to a boil again and cook until the syrup reaches 228 degrees F, about 10 minutes (watch it closely, as it may come up to temp more quickly depending on the size of your pan) [seriously, it happens fast, it's awesome]. Remove from the heat and let stand for 2 to 4 hours. Bring to a boil once more, then remove from the heat and set aside until just cool enough to handle. Fish out the peels with a fork and arrange them on wire racks over baking sheets so that the pieces are not touching one another. Put the peels in a turned-off oven to dry for 24 hours.

Toss the peel with the remaining 1/2 cup sugar to coat them all over. Set on clean racks to dry again for 1-2 hours, then store in airtight containers. The peel will keep for about 2 months at room temp!

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