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Sour citrus rinds
Makes around 150g Desserts and puddings
Ingredients
- 4 oranges, 2 limes, 2 lemons and 2 pink grapefruit (or any other combination of citrus fruits you fancy, so you have around 10 pieces in total)
- 550g caster sugar
- 2tbsp citric acid
Method
Halve the citrus fruits and gently scrape out the flesh. Cut the rind halves into 1cm-thick strips.
Fill a saucepan with water and
bring to the boil. Add the rinds
and boil for 10 minutes. Drain,
then fill the saucepan with fresh
water and bring to the boil again.
Return the rinds to the pan to boil for 10 minutes. Drain the rinds and return them to the empty pan with 440g of the sugar and 750ml of water. Bring to the boil and cook for 30 minutes, then drain. Arrange the rinds on a rack set over a baking tray lined with baking paper, then chill until completely cool.
Combine the citric acid and remaining sugar in a large bowl. Toss the rinds in the sugar, then return to the drying rack, reserving the sugar, and leave at room temperature for 30 minutes (make sure you keep them away from ants). Toss the rinds in the sugar one more time, then return to the rack to dry out overnight, or for at least 8 hours. Once completely dry, store the rinds in an airtight container.
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