Delicious Gifts from Your Kitchen

Photo by: Yunhee Kim

Candied Citrus Peels

1 pink grapefruit
2 oranges
2 lemons
3 1/2 cups sugar, divided

1. Score grapefruit, oranges, and lemons through peel from top to bottom in 6 sections for grapefruit and 4 for oranges and lemons (don't cut into fruit.) Pull off strips of peel with your fingers. Slide a knife along inside of peels to remove excess membrane so peels are about 1/4 in. thick. Cut peels lengthwise into

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Photo by: Yunhee Kim

Candied Citrus Peels

1 pink grapefruit
2 oranges
2 lemons
3 1/2 cups sugar, divided

1. Score grapefruit, oranges, and lemons through peel from top to bottom in 6 sections for grapefruit and 4 for oranges and lemons (don't cut into fruit.) Pull off strips of peel with your fingers. Slide a knife along inside of peels to remove excess membrane so peels are about 1/4 in. thick. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends.
2. Put peels in a 3-4-qt. saucepan and add cold water to cover. Bring to a boil. Drain. Repeat twice more.
3. Refill pan with 2 1/2 cups water and 2 1/2 cups sugar; bring to a boil, making sure that sugar dissolves. Add peels and bring to a boil, then reduce heat and simmer gently, stirring occasionally, until peels turn translucent and syrup begins to form bigger bubbles, about 1 1/2 hours.
4. Drain peels, saving syrup for other uses if you like. Spread peels on a nonreactive cooling rack set on a parchment-lined baking sheet. Let peels dry overnight.
5. Put remaining 1 cup sugar in a bowl and toss peels in sugar by the handful, shaking off excess. Put peels on a clean baking sheet and let them dry 1 more day.
6. Serve plain or dipped in chocolate.

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