Back in December, when a wide variety of citrus began showing up in the produce isle, I told myself to resist. I had gone way, way overboard making citrus marmalades last year and still have quite a surplus. I lectured myself that there was absolutely NO need for any more marmalade. Despite the fact I was trying to talk myself out of even buying citrus, I ended up with three pounds of Cara Cara oranges, a pound of Meyer lemons and half of a pound of kumquats.
No marmalade. No marmalade. No marmalade.
Repeat the mantra.
The Meyer lemons and kumquats actually had purpose when I bought them. I’d seen recipes for Preserved Lemons of the Maghreb and Salt & Pepper Preserved Kumquats from Hungry Tigress. I think salt preserved citrus is an acquired taste, but one I developed quite readily - I love salt; I love citrus. Making them couldn’t be easier: quarter, seed, add salt and spices, cover, let sit in the sun and shake once a day. Seven to ten days later you have salt preserved citrus.
|drying to slow way|
|drying the not-quite-as-slow way|
If I was going to serve these peels as a candy, I would coat them in granulated or turbinado sugar. These, however, are going naked into the refrigerator for the next time I make pannetone. I didn’t have any candied orange peel when I made pannetone for Christmas and it was missed. I’m thinking I need to do some candied lemon peel, too. And maybe grapefruit . . .