Being in Florida means you might as well take advantage of the produce. And it’s citrus season.
In addition to grapefruit&oranges, there are slightly weirder things (just to me perhaps) like the tangelo. Which, yes, maybe I didn’t know was not an orange when I was at the most excellent fruit stand Robert is Here with my parents.
Try one resulted in tasty, attractive candied citrus peel. Next round will probably try a little longer cooking time.
Good thing we have 11 pounds of Meyer lemon in our kitchen.
Candied Citrus Peel
Adapted from Bon Appetit
Citrus peel from 2-3 oranges
1 cup sugar plus 1/2 cup for later
1. Slice peel into 1/4 inch strips. Put in a pot and cover with cold water. Bring to a boil and then reduce to a simmer for 5 minutes. Replace water with fresh cold water and repeat two times.
2. Add 1 cup sugar with 1/2 cup water to peel. Bring to a boil and reduce to a simmer until pith is translucent and peel is soft, about 20 minutes. Drain on a cooling rack for 2-4 hours. Toss with remaining 1/2 cup sugar. Store covered.