Candied Grapefruit Peel has become a delicious tradition in my house every holiday. I make it every year and it is always a hit. People always ask me for the recipe, so I have decided to make it publicly available to the world so I don’t have to send it by email and so that you, my dear readers, can enjoy a little bit of Christmas cheer.
4 Medium Grapefruits
2 Cups of Granulated Sugar
1 Cup of Water
1 Cup Superfine Granulated Sugar
With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Reserve fruit for another use – I usually make juice with it. Cut pieces in small stripes.
Put peel in a saucepan filled with cold water and bring to boil over moderate heat. Boil for a minute or two and drain. Repeat procedure 4 times to remove bitterness.
Bring Granulated Sugar and Water to boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most syrup is absorbed, about 10 – 12 minutes.
Turn peel onto a previously lightly oiled rack, separating pieces. Dry candied peel, uncovered at room temperature until only slightly sticky, 6 to 8 hours. Toss, a few pieces at time, in Superfine Sugar, shaking off excess, place it in a cool dish and enjoy it!