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Candied Citrus


I am not big on plain ol' oranges. Blood oranges, clementines, pumelo, any other citrus and I am excited. So I shouldn't be too surprised that when we were selecting citrus to candy for his holiday panettone, Riley picked kumquats, grapefruits, and limes. Okey dokey.


And a quick note: use organic. You're spending time and money to eat the peels; you don't want to be consuming chemicals and pesticides!

Ingredients

  • 2 C water
  • 2 C organic granulated sugar + more for rolling
  • 12 oz kumquats, washed and dried
  • 1 grapefruit
  • 2 limes



Procedure
Slice the kumquats into quarters. Peel the grapefruit and limes and slice into strips.

Place all of the citrus in a large, flat-bottom pan. Add cold water until they are floating. Bring the pan to a boil. Drain. Add cold water until they are floating and bring to a boil again. Drain. Repeat a third time.

Then create a simple syrup by bringing the water and sugar to a simmer and cooking till the syrup thickens. Place the citrus and simple syrup in the flat-bottom pan and bring to a boil. Reduce heat and simmer until the citrus is translucent and the syrup is thickened and sticking to the fruit. Ours took about 90 minutes.

Using a slotted spoon, transfer the citrus to a bowl full of granulated sugar. Roll the citrus in the sugar. Lay out on a parchment-lined cutting board and leave to dry.


These are ready to be added to Riley's panettone tomorrow morning - before the second rise.

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