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
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.