Frugal idea . . .

This time of the year brings different foods to the kitchen, oranges and grapefruit, for example. I have a very hard time just composting the rind.

Well, it CAN be made into some thing!

Here are the two recipes I use. They both start the same way.

Wash the fruit. Remove the inside fruit flesh and save to use separately. Cut orange and/or grapefruit peel into approx. 1/8-1/4" strips leaving the white pith on the rind. Fill a glass jar loosely with the peel. Add water to cover leaving some room at the top for expansion. Put lid on jar. Give a good shake to be sure all the peel is covered with the water. Set aside for 12-48 hours in a cool place or in the refrigerator until tender.

Or, if you are in a hurry, put peel in a large saucepan. Cover with water. Simmer until tender. Add more water, if needed.



  • 2 parts rind
  • 2 parts water
  • 2 parts sugar
Drain the rind and save the water. Measure the rind that has been soaked. Measure the saved water. Add more water, if needed. Put the water and sugar in large saucepan. Bring to a boil dissolving the sugar. Add the rind. Bring to a rapid boil, stirring constantly. If you have a candy thermometer bring mixture to 225°F (at sea level). Remove mixture from heat. Pour into sterilized glass preserving jars. Clean top of jar with wet cloth or paper towel. Put on 2 part cover to seal.

If you wish to put in canner at this point follow canner's instructions. If you do not process in a canner, let jars cool and store in refrigerator.

Preserved fruit rind

Put drained rind in sterilized glass preserving jar. Add 80-proof liquor of your choice to cover rind. Let mixture infuse for 4 - 6 weeks before using. Add the rind to cake, cookies, bread dough, pudding.

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