It’s tangelo season and I can’t bear to toss the fruit rinds after I’ve squeezed my glass of juice.
So I’ve been grating the rind into a pie pan of granulated sugar and saving it in a jar.
But the jar is filing up and the tree has half a crop to go.
So I’ve laid the tangelo sugar out on a cookie sheet and popped it into the freezer.
We’ll see if that’s an effective way to preserve the winter wealth of citrus.