A Martha Project

For my flight home from Vegas recently, I got myself a Martha Stewart Living Magazine. I don't really keep up with what she's up to, but she sure does have some fun ideas in her magazine and I decided to try one of them. I think it actually turned out, so I am happy to share it with you. It's found in the December 2008 issue on page 230 - a recipe for homemade candied citrus peel:

you will need:
2 grapefruit, 3 oranges, and 4 lemons
4 cups sugar, plus more for rolling
4 cups water

1. Using a paring knife, make 6 slits along curve from top to bottom of fruit, cutting through peel but not into fruit. Gently remove peel. Remove excess pith. Slice each piece into 1/4 inch wide strips.
2. Place strips into a saucepan, and cover with cold water. Bring to boil, then drain and repeat.
3. Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Add strips to boiling syrup, reduce heat to medium-low and simmer gently for about 1 hour, until strips are translucent. Remove from heat, and let strips cool in syrup.
4. Using a slotted spoon, transfer strips to a paper towel lined pan and blot off excess syrup with paper towel. Roll strips in sugar and place on wire rack to dry overnight. (the recipe said 30 minutes, but mine were still wet. (I may not have blotted them well enough) They should be nice and dry before you package them up.

(Something fun to add to the packaging was the clip art from marthastewart.com/december-crafts.)
Candied fruit peel goes well as a snack with nuts. It keeps well at room temp. for up to 2 weeks and can be used for garnishes as well.