Citrus Holiday Treats

Citrus season is a blessing for New Englanders. While citrus obviously does not grow in New England (nothing does in the winter, let's be honest), we get an abundant supply of grapefruit and oranges through our Enterprise Farm winter share. Andrew normally squeezes all of the oranges to make juice (and cocktails!), and this year I used the fruit to make candied citrus peel. This elegant treat takes some time, but is a relatively easy task that requires just a bit of patience.

I found the recipe in a Martha Stewart Living magazine and suggest that grapefruit and large oranges are the easiest - the lemon peel is delicious, but it is delicate and fell apart more easily. When we were in France for Christmas I found couche de soleil (or sunset) in a candy store, which is a candied orange slice dipped in chocolate - the beautiful name and presentation inspired me to learn to make these for next year's holiday season.

Here is the recipe from Martha Stewart Living (or, see her website):

Ingredients

• 2 pink grapefruits
• 4 lemons
• 4 tangelos
• 4 cups sugar
• 3 cups water

Directions

1. Using a paring knife, cut 6 slits from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Using a paring knife, remove excess pith from peel, and discard. Slice each piece of peel lengthwise into thin strips, each about 1/8 inch wide.

2. Place citrus-peel strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice (boil three times in all).

3. Bring 3 cups sugar and the 3 cups water to a boil in the saucepan, stirring occasionally until sugar dissolves. Stop stirring; wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 30 minutes. Remove pan from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)

4. Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Let liquid drain and dry off, about 30 minutes, then roll strips in remaining 1 cup sugar. Let dry in a single layer on a wire rack at least 30 minutes. Sugared peels will keep, covered at room temperature, up to 2 weeks.