Candied Grape Fruit Or Orange Rind
|Grapefruits/6 oranges||3 , rinded|
|Water||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Granulated sugar||1 Tablespoon|
Using fingers, pull out all membrane and some of soft white inner rind from fruit; leave some, however.
This is a matter of experience and judgement, and it is impossible to tell exactly how much white inner rind to leave.
Cut rind into even strips about 1/8 inch wide.
About 6 or 7 cups of rind strips are needed.
Place in large saucepan; add enough cold water to cover well.
Measure water as it is added.
Add 2 tablespoons salt per quart of water.
Bring to boil; boil gently 20 minutes.
Cover again with cold water do not add salt and bring to boil.
Cook gently 15 minutes.
Drain; repeat step again.
Add 1/2 cup water and 2 1/2 cups sugar; heat slowly, stirring to dissolve sugar.
Bring to boil; cook slowly until all syrup is absorbed and rind looks clear.
This may take as long as an hour, but it really needs no attention while slowly cooking.
Spread large baking tin with sugar When rind is done, roll few strips at a time in sugar.
Heat oven to 250Â°F; turn off heat.
Place pan of sugared rind in oven; leave overnight to dry.
Will keep indefinitely stored in airtight container in cool place.