Ingredients:
- 4 large grapefruit
- 2 cups water
- 1 cup granulated sugar, divided
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt

Directions:
1. Cut the tops and bottoms off the grapefruits. Use a vegetable peeler to remove the peel in 2-inch wide strips, making sure to avoid the bitter white pith. Then, slice the strips into thin 1/4-inch strips.
2. Place the grapefruit peels into a medium saucepan. Add the water, 3/4 cup of sugar, grated ginger, and salt. Set over medium heat and bring to a gentle simmer. Simmer for about 25 minutes until the peels are tender and retain their bright color.
3. While the peels are simmering, combine the remaining 1/4 cup sugar, ground cardamom, cinnamon, and cayenne pepper (if using) in a small bowl. Prepare a drying rack with parchment paper underneath.
4. Once the peels are soft, stir in the lemon juice. Turn off the heat and let the peels sit in the syrup for an additional 10 minutes.
5. Using tongs, transfer the peels to the drying rack. Allow them to cool and dry for at least 20 minutes.
6. Toss the cooled peels in the sugar and spice mixture until well-coated.
7. Let the peels dry completely at room temperature, about 1 hour.
8. Store in an airtight container in the refrigerator for up to 3 weeks.

Enjoy your spicy and zesty candied grapefruit peels!