Candied Citrus Rinds

a Kitchen Witch's Cookbook
written by Patricia Telesco
found on Page 156

The word "candy" derives from an Arabic term, quandt. In Persia, flower waters may have been added to this recipe. By the time Queen Elizabeth I occupied the throne, candied citrus rinds were considered a wonderful and rather expensive treat.

Ingredients:

• Rind from 3 large oranges
• Rind from 1 large grapefruit
• 2 cups honey
• 1 1/2 teaspoons ginger
• 1/2 teaspoon cinnamon
• Sugar (no specified amount)

Directions:

1. Scrape out the inside of the fruit rind to remove as much of the white pitch as possible.
2. Slice the rind into narrow, even sized strips.
3. Bring to a boil in a large pan of water.
4. Simmer for 5 minutes and drain.
5. Repeat the boiling procedure 4 more times to remove the bitterness from the fruit rind.
6. Combine the honey, ginger, cinnamon and 1 cup water in a medium-sized saucepan. 
7. Stir until the honey is dissolved.
8. The heavy feeling at the bottom of the pan will disappear.
9. Add the rinds; cook over low heat until the syrup is absorbed and the peels are soft
   >about 60 minutes
10. Spread on waxed paper.
11. Dust with sugar.
12. Cover with cheesecloth.
13. Let sit until dried.
14. Store in an airtight jar.
15. These will keep indefinitely.

Candied citrus rinds make a nice garnish and refresh the breath.

Variation;

Author: If you enjoy a sweet-tart flavor, lemon and lime also work very well in this recipe.Any combination of citrus peels will work.

Glowy: I did not use the ginger or cinnamon but rather decided to go a bit plain and they turned out wonderfully.