1/7 Photos of Candied Grapefruit Peel
You can subsitute or add orange peel to this recipe. This is wonderful to have around the house at holiday time, to have on hand for guests or to wrap for to give as a gift. From Gourmet Magazine.
My Private Note
Units: US | Metric
- 1With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact.
- 2Reserve fruit for another use.
- 3Diagonally cut pieces of peel into 1/3-inch-wide strips.
- 4Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat.
- 5Boil 1 minute and drain.
- 6Repeat procedure 4 times to remove bitterness.
- 7Have ready a lightly oiled large rack set in a shallow baking pan.
- 8Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved.
- 9Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
- 10Turn out peel onto rack, separating pieces.
- 11Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours.
- 12Toss, a few pieces at a time, in superfine sugar, shaking off excess.
- 13Cooks' notes: If sugar syrup begins to crystallize on peel, turn out of skillet immediately.
- 14Peel will still be good but will have a different appearance and wont need a sugar coating.
- 15Candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month.
- 16If chilled peel becomes too moist, pat dry and reroll in sugar.
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Nutritional Facts for Candied Grapefruit Peel
Serving Size: 1 (990 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 37.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 9.7 g
- Dietary Fiber 0.0 g
- Sugars 8.8 g
- Protein 0.0 g