Recipe for Candied Grapefruit Rind

Caldo Verde

Holiday - This is a holiday favorite

We always make this around Christmas. We often use organic grapefruit, since we worry about pesticides, and we are eating the outside of the grapefruits.

Candied Grapefruit Rind

Candied Grapefruit Rind (Dec 87 Gourmet)

3 large grapefruit
4 cups sugar
3 tbsp light corn syrup

Quarter the grapefruit lengthwise and remove the pulp, reserving it for another use. Scrape as much of the pith from the rind as possible with a spoon, cut the pieces of of rind in half crosswise, and cut them lengthwise into 1/4" strips. In a kettle cover the rind with 4 cups cold water, bring the water to a boil, and simmer the rind for 10 minutes. Drain the rind and refresh it under cold water. Repeat the simmering, draining and refresshing process 2 more times. Line 2 jelly roll pans with wax paper and sprinkle each pan with 1 cup of the sugar.

In the kettle combine the remaining 2 cups sugar, 1 cup water, and the corn syrup, bring the mixture to boil, and boil it, washing down any sugar crystals clinging to the side with a brush dipped in cold water, for 3 minutes. Stir in the rind strips and simmer the mixture, stirring occaisionally for 15 minutes, or until the syrup is thickened. Continue to simmer the syrup, stirring constantly and being very careful not to let it burn, and most of it is absorbed and a candy thermometer registers 230F. Transfer the rind strips with a fork to the prepared pans, roll them carefully in the sugar to coat them well, separating them, and let them cool in the sugar. Transfer the rind strips to racks and let them dry in one layer for at least 4 hours or overnight. The rind keeps, separated by sheets of wax paper in an airtight container lined with wax paper, at room temperature for 2 weeks or chilled for 1 month.

Makes about 4 cups.

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