Candied or Crystallized Citrus Fruit and Ginger
These beautiful and flavorful confections make very festive homemade gifts. Those who like a low-fat diet tend to be particularly delighted with these fat-free taste sensations.
Mellow yet poignant, candied ginger is a holiday treat that is also renowned for soothing an upset stomach.
1/3 pound fresh ginger root
enough water to cover
1 cup Sucanat (the most whole, organic sugar)
Peel the ginger using a vegetable peeler, or scrape off the skin with a knife. Slice the ginger into 1/4-inch-thick slices. Julienne the slices if desired, or leave coin-shaped. Place the ginger in a saucepan and cover with water. Bring to a boil over medium heat and simmer for 30 minutes, or until the ginger is tender. Drain and cool.
Combine the ginger and sugar in a saucepan, with four tablespoons of water. Bring the mixture slowly to a full boil, stirring constantly until the sugar has dissolved. Simmer for 10 minutes (the ginger should become transparent, and the syrup almost boiled away), stirring occasionally. Remove the pan from the heat, and using a slotted spoon, remove the ginger, toss it in a bowl with Sucanat to lightly coat, and place on a drying rack.
The tangy flavor of candied grapefruit peel is particularly unusual and good. A little bit of this candy goes a long way.
2 cups organic grapefruit, orange, lime or lemon peel
1/2 cup Sucanat (the most whole, organic sugar)
Combine the citrus peel and 1 1/2 cups water in a saucepan. Bring the mixture slowly to a full boil, stirring constantly until the sugar has dissolved. Simmer for 10 minutes, stirring occasionally. Repeat three to four times using fresh water each time. Remove the pan from the heat, and using a slotted spoon, remove the peels. Meanwhile, for each cup of peel make a syrup of 1/4 cup of water to 1/2 cup of sugar. Add peel and boil until all the syrup is absorbed and teh peel is transparent. Toss them in a bowl with Sucanat to lightly coat, and place on a drying rack.