What a sweet winter treat. With all the Red Cooper grapefruit we’ve been eating — and drinking — I took a cue from Irene and candied some of the peel.
What a way to make the citrus season last even longer!
Irene’s recipe is to boil the peels in water, changing the water several times until they’re moist and no longer bitter.
Then you add two to three cups sugar to the pot with the peels, and fill with water to cover the peels. Cook that on low for several hours until you get something like a cross between crystalized ginger and a jelly bean. Fab!
[amd-zlrecipe-recipe:39]
