Sour Patch Citrus Peel

 This is a new addition to our Christmas goodies.  I know it's too late for this year but I honestly didn't think it would be such a smash hit.  It's addictive!  Really, I saw multiple guests keep reaching for "just one more".  

This recipe is a little labour intensive and does need an unusual ingredient...citric acid.  Not to worry.  Citric acid is an organic, citrus derived preservative.

Also, we suggest using Meyer lemons which are usually available December through May. We liked the texture and flavour a little better.  That being said, regular lemons are good as well.

Sour Patch Citrus Peel

4 large oranges or 6 lemons or limes, or 3 grapefruit (or a combination but consider the boiling times below)                                                  

2 cups sugar

To toss;

1 cup sugar

2 Tablespoons citric acid

1. Cut fruit in half lengthways.  Tear out flesh from fruit trying not to create any holes in the peels.  Cut peels into ¼ inch strips.
2. Bring peels and 4 cups of water to a boil in a large saucepan. Cook 5 minutes.  Drain and return peels to pan and repeat the process two more times using fresh water each time.
3. After the third boil, return the peels to the pan and add 2 cups sugar and 2 cups of water.  Bring to a boil and cook until peels are soft and translucent; about 30 - 40 minutes.  10 minutes longer for grapefruit, 10 minutes less for lemon/limes.
4. Drain well and transfer peels to a wire rack set inside a rimmed baking sheet.  Let cool and dry slightly, about 15-30 minutes.
5. Whisk citric acid and 1 cup sugar in a medium bowl.  Add peels and toss to coat.  Return them to the rack and let sit at room temperature for 1 hour.  Toss peels again in sugar mixture.  Return to rack and let sit 4 to 12 hours to dry out. *

*I did not bother with the second toss in sugar and had to leave the peels out for a day or two.