Candied Citrus Peel

Candied Citrus Peel from Home is Where The Cookies Are. A simple candy made from fresh oranges, lemons, and grapefruit..

Guys – I just discovered I own a pair of jeggings.

No, not my toddler’s jeggings.

MY jeggings.

I’m not sure how I feel about this.

Ashamed or proud?

It’s a toss-up.

This is what happens when you speed shop through Marshall’s and grab things on your way through.

Forget that they were on the Juniors’ rack.

Nothing is ever where it’s supposed to be in those stores anyway.

Jeggings?

Honestly. I thought they were skinny jeans.

I guess I’m sheepishly pleased that I can squeeze myself into teeny-bopper pants.

In my mind, I pretty much stopped aging at 27 anyway.

But I think even 27-year-olds probably aren’t supposed to wear jeggings. . . .

Another thing I discovered?

I need more sleep.

This is not really a new discovery.

In fact, it’s not a “discovery” at all – because the word “discovery” would imply fresh, previously uncharted, information.

This is neither.

In fact, I’ve been aware of my sleep-lack ever since I bore my first child – fifteen years ago.

I pretty much always need more shut-eye, but really. . . .

When I snapped back to reality yesterday after standing over a half-folded pile of laundry and tried to retrace my thoughts, I found it slightly alarming that I had been pondering if it was late enough in the day yet for a second cup of coffee. . . .

(Let me explain to you what qualification must be filled for me to brew myself a second cup of coffee:

I must feel as though I could lay down anywhere, ANYWHERE – as in, on the sidewalk at the zoo, right outside the Bengal Tiger’s den on a weekday morning two minutes before feeding time – curl up into a ball, and sleep until next Tuesday.)

Usually that feeling arrives around 2 or 3 pm, and I then embark on the second cup mission.

But when I looked at the clock – what time do you think it was?

9:52 AM.

I think then, that it would be much smarter of me to just go to bed earlier.

What does any of this have to do with Candied Citrus Peel, you might ask?

Nothing.Candied Citrus  Peel | Home Is Where The Cookies Are

None of this has anything to do with candied citrus peel, and really has only to do with my brain on a train to who-knows-where.

So the citrus peel.

I first saw it here, then again in my grandmother’s cookbook.

Then heard that Mima makes it from time to time, then saw it here too.

Then, I just couldn’t resist it anymore.

Fresh, brightly scented citrus simmered and soaked in heavy syrup then coated in crystals of white sugar?

What’s not to love?

It tastes like spring in a candy.

It’s a pretty little post-supper nibble, or it’s a tasty addition to muffins, scones or cookies, and packaged prettily, it makes a delightful little gift.

You decide.

Me? I like it any time.

Of course I would. . . it’s sugar, after all.

***

Oh, and that coffee? I’m having some of this special roast shipped my way.

It’s from a hip and funky coffee roaster in Idaho. DOMA’s coffee is organic, fair trade, and sustainable. You can order your beans whole or ground for espresso, drip, or french press.

And proceeds from this blend help Mark Bender continue his miracle story. You can read about his journey here, or on the DOMA La Bicicletta order page.

Candied Citrus Peel

Yield: 2 1/2 cups

These strips make a bright, cheery, freshly scented candy delightful as an after dinner treat, to add to baked goods, or for a sweet gift. The recipe makes and excess of sugar syrup - but waste not, want not - you can use it the same way you would use any other simple syrup, and it can be kept in the refrigerator for up to three weeks.

Ingredients

  • 1 grapefruit
  • 1 orange
  • 2 lemons
  • 4 cups granulated sugar, plus extra for rolling.
  • 4 cups water

Directions

With a sharp paring knife, slice off ends of grapefruit, orange, and lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Trip excess pith off of peel. Slice peel lengthwise into 1/4-inch-wide strips.

Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.

Bring sugar and 4 cups water to a boil, stirring occasionally until sugar has dissolved.

Add strips to boiling syrup; reduce heat to medium-low, and simmer gently, without stirring, until strips are translucent, about 1 hour.

Remove from heat and let strips cool in syrup. (Strips and syrup can be refrigerated, covered, up to 3 weeks.)

Using a slotted spoon, transfer strips to a wire rack placed in a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer, on a wire rack, and let dry at least 30 minutes. Sugared peels can be stored in an airtight container at room temperature up to two weeks.

Source

Sara | Home is Where The Cookies Are; Adapted only slightly from The Martha Stewart Holiday Handbook 2011

http://www.wherethecookiesare.com/2013/03/20/candied-citrus-peel/
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9 thoughts on “Candied Citrus Peel

  1. I’m a one-coffee person, too… And today I found myself looking at the clock at 10, thinking “it feels like a two cuppa day…”

    These look delicious and delightfully easy… And have you ever had orange and spice infused coffee?? Killer.

    • Oh my gosh. . . just watched it! Hilarious! I have to say. . . mine DO seem a lot like jeans, and not jeggings – the button and zipper are real, and there really is SOME sort of denim in the fabric. . . . Man jeggings – eww. . . ;)

  2. Oooh, I love me my jeggings and I’m past 27…they’re the best maternity pants around, and fit just as great after, how many maternity clothes can say that?! I’ll probably still be wearing the same stretchy pair when I’m 60 :)

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