I'm definitely not a white sugar kind of person. I'm usually the one demonizing society's fetish of all things refined and white, especially sugar and how its so unhealthy. Its one of the root causes of widespread obesity and health problems due to its addictive and cheap accessibility.
So with that...I was hesitant in making candied citrus peels. Because well of the word "candied" in the title, as well a the amount of white sugar in the recipes I found.
But I had a ton of peels. Orange peels and lemon peels and grapefruits from my parents backyard. The little grapefruit tree in the back corner of the yard finally had a global warming bumper crop in southern california, and we rejoiced over the thick-skinned pink-white fleshed fruits.
Anndddddd, with this overflow of fruits with beautiful skins with nutritional and flavorful potential, I couldn't just toss them out. That little grapefruit tree tried for years to pop those fruits out, and now I'm going to reject half the fruit? My ancestral homesteading brain told me there was a way to preserve and consume these bitter, fleshy rinds.
