Candied Orange and Grapefruit Peels

Around Christmastime, Elly posted some candied orange peels (originally adapted from Good Things Catered) and I thought it was such a creative idea! Just so happens, our office received a huge box of citrus right after the holidays. After watching the oranges and grapefruit sit in the office kitchen, I finally took a few of each of them home. I used the guts of the grapefruit for my Grapefruit Pork Chop Casserole recipe. The orange juice is in the fridge and I plan to use it in some cupcakes for Valentine's Day.

The process of making these is time-consuming, but not difficult at all. I would recommend letting the peels cool for about 5 minutes before the final step of tossing them in granulated sugar. I found that tossing them "immediately" caused the granulated sugar to melt instead of sticking to the outside. The recipe below includes my slight modifications.

Candied Orange Peels
Peels of three navel oranges, cut into 1/4 inch strips
3 C sugar, divided

Place the sliced orange peels in a heavy saucepan with 3 cups of water. Bring the water to a boil and then reduce to a simmer. Simmer for 10 minutes.

Drain in a colander and rinse the peels.

Return the peels to the saucepan with 3 cups of water and repeat the same process.

After draining a second time, return the peels to the same pan and add 2.25 cups of sugar, 3/4 cup of water and a cinnamon stick.

Bring to a boil, dissolving the sugar. Use a candy thermometer to monitor the temp. Once it’s over 225, drain the peels.

Let them sit for five minutes and then toss with 3/4 cup granulated sugar.

Put them on a wire rack over a cookie sheet or some foil and allow them to dry overnight.

Optional: Melt some milk or dark chocolate chips in a double boiler or the microwave and dip the peels in the chocolate. Place them on a sheet of parchment paper to dry.

Candied Grapfruit Peels
Peels of three medium-sized grapefruit, cut into 1/4 inch strips
4 C sugar, divided

The process for the grapefruit peels is the same as above. Because the peels are larger, increase the amount of water in the first two steps to 4-5 cups.

When you are ready to candy the peels with the sugar, water and cinnamon mixture, use 3 cups sugar and 1 1/4 cups water. Use the remaining sugar in the "tossing" stage.