Method: citrus, crystalized

Hey Portland! Enough with the manic weather already. How's a girl supposed to dress for success when it's clear and sunny at 9 am but pouring buckets by 10:30? My office-mates and I have observed about 5 distinct weather patterns roll through before lunch. It's like the sky is a teen-aged girl deciding what to wear to the spring dance.


Now, I don't want to rush Teenage Skies along. (No one wants to witness a tantrum of that proportion.) My official stance is "Wear whatever you want, Weather! I'm sure you'll look fine. I'm just going to perk myself up with some candied citrus slices while you decide. And no, I won't French Braid your hair."

These citrus slices are made from some of the first fruits of my baby Meyer Lemon tree--a birthday present from the husband--and discount limes from Fred Meyer. That's me, but you may want to candy tangerines and blood oranges. The world is your candy store.

Candied citrus slices are easy to love on their own, but they also fancy-up a cake or a mix of chocolates and nuts, etc. I'm filing them under a cooking method, a melody on which you can riff. Enjoy the crazy weather and have something sweet!


Candied Citrus Slices
adapted from The Martha Stewart Cookbook

• 2 small limes
• 2 small lemons
• 3 cups cane sugar
• two cooking pots (to accommodate all those slices)
  

Place two pieces of parchment paper under two cooling racks, then forgetaboudit.

Bring the sugar and three cups of water to a simmer in a pot. Try to let the sugar and water marry on their own through heating, without stirring. When the solution is clear and bubbling, reduce the heat to medium-low and divide the solution equally between both pots. Keep each pot over medium-low heat, barely bubbling.

Add citrus slices in a single layer, not overlapping. (You might have to cook the citrus in shifts.) Simmer until rinds are almost translucent, about 40 minutes. Let cool completely on a rack until dry and slightly firm, about 8 hours. If some of the slices are still wet/sticky after that, place them with some sugar in a plastic bag. Shake it 'till you make it.

Store in an air-tight container for two or three weeks. Snack on the slices plain, use them to top cupcakes, or dip them in chocolate. Delish.

If you enjoyed this post, you might like:

Cranberry peach salad with ginger
Candied orange peel with almond
Slow-roasted tomatoes
Lemon-ginger syrup