Honey Ginger Candied Grapefruit Peels
This recipe makes a lot of candied peels - plenty to share. Don't throw the cooking syrup away, it's perfect for sweetening tea or making an Italian soda.
Servings: 20
Ingredients
- 2 large ruby red grapefruits
- 2 1/2 cups natural cane sugar divided
- 1/2 cup honey
- 2 2-inch pieces fresh ginger peeled and very thinly sliced
Instructions
- Line a baking sheet with parchment paper and place a cooling rack inside. Set aside.
- Cut each grapefruit in quarters, from top to bottom. (reserve for another use or eat them now!)
- Separate one corner of peel from flesh and use a spoon to pry out the fruit. Repeat with remaining quarters.
- With a sharp knife, cut the the peels into long, thin strips.
- Place the peels in a medium sauce pan and add enough cold water to cover. Bring to boil; reduce heat and simmer for 3 minutes. Drain. Repeat this process twice more.
- Remove the peels from the pan and add 2 cups water, sugar, and honey; bring to boil. Stir in grapefruit peels and ginger slices; reduce heat to low. Simmer on low for 1 1/2 to 2 hours until grapefruit peels are translucent. Remove from heat.
- With a slotted spoon, lift peels and ginger slices from syrup and arrange on cooling rack so that all have space between.
- Allow to dry for a few hours or even overnight.
- Scoop remaining 1/2 cup sugar into a bowl. Add grapefruit peels and ginger slices a few at a time, pressing them in to the sugar to coat.
- Store at room temperature in an air tight container.
Nutrition
Calories: 109kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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