Candied Grapefruit Rind
|Sugar||4 Cup (64 tbs)|
|Water||4 Cup (64 tbs)|
Grate off all the outside skin of the grapefruit.
With a sharp knife cut the grapefruit from top to bottom into 6 even sections.
Separate the rind from the pulp.
Reserve pulp for another purpose.
Place the rind in a saucepan, cover with water and bring to boil over high heat.
Reduce heat and boil for fifteen minutes.
Cool and cover, leaving rind in the water to soak overnight at room temperature.
The next day drain and add fresh water.
Boil for ten minutes.
Drain, add fresh water and boil ten minutes.
Repeat this every two or three hours, all day long.
Soak overnight again.
This process eliminates the acid and bitter taste.
The next day, drain, add four cups sugar and four cups water.
Bring to boil over high heat, reduce heat and boil about fifteen to twenty-five minutes, or until all the liquid is absorbed, checking frequently to avoid burning.
When the liquid is absorbed, transfer the rind to a platter.
You may refrigerate candied rind in a closed jar or covered glass dish or freeze it, wrapped in wax paper and foil.
Eat it as a sweet or use it for decorating cakes, breads, or Christmas puddings.