Candied Grapefruit Peel

We're moving toward Advent: a time to feather your nest, play John Rutter and cook up a storm. So today I'm sharing another Christmas classic: candied grapefruit peel. It takes something you'd normally throw away and makes it so delicious. My auntie Flo suggests dipping it in dark chocolate, but I love it plain. It's definitely a motivation to eat your grapefruit in the morning--Andrew and I have been saving our empty grapefruit halves in a Ziplock bag in the fridge. You could also make it with oranges, or really any citrus. Mommy helped Andrew and me make our first batch, seven grapefruits' worth, when she and Daddy were here a few weeks ago. Mommy always says that it is even more precious because of all the work that goes into it!

I'm posting the version of the recipe that Mommy wrote up a few years ago because it is full of her wisdom.

Candied Grapefruit Peel
This recipe comes from the original Joy of Cooking but obviously, it's much older. I love how it uses something you'd otherwise throw away (or compost).

Slice grapefruit peel into thin slices and remove all the pith (the white part). I use a small paring knife for this and it takes forever. A good movie and/or a glass of wine (or homemade egg nog) helps.

Cover peel with cold water and bring slowly to a boil. Drain thoroughly. Repeat 5 times. This removes the bitterness of the peel.

The peel, ready to go in the sugar syrup

Make a sugar syrup using 1/4 cup water and 1/2 cup sugar for the peel of one grapefruit or two oranges.

Boil the peel in the syrup until all syrup is absorbed. Cool slightly. Roll in granulated sugar and spread to dry. This part has to be done pretty quickly because if you let the syruped peel cool too much you can't spread it.

Sugared peel can be dipped in chocolate if desired.

Keeps a long time in a tin but a very short time in a dish (because you'll be eating it!).