by Megan Winfrey

Christmas is less than 2 weeks away. Can you even believe it? This warm weather is really toying with my senses. I mean, I spent the day outside yesterday, in short sleeves, drinking cold beer. While that is one of my favorite activities, I'd much rather be bundled up drinking hot toddies by a fire!

One thing that has helped me get in the holiday spirit is the arrival of bulk citrus! The possibilities are endless when it comes to mixing holiday spices and citrus.

One of my favorite things to do is stick whole cloves into whole, unpeeled oranges. It looks fantastic and makes the whole room deliciously fragrant.

The two recipes below were made with G&S Groves organic citrus and are perfect for the holidays, or anytime.

Grapefruit Cream Pie

• 1 grapefruit, juiced and zested
• 1 orange, zested
• 1 graham cracker crust
• 4 egg yolks
• 1 14 oz. can sweetened condensed milk
• 1 1/2 cups heavy whipping cream
• 3 tbs. powdered sugar

Preheat oven to 350º.

Prepare the crust according to box or recipe directions (here's a recipe)

While the crust is cooling, make the filling. In a medium bowl, beat the egg yolks into the condensed milk. Continue beating and add the grapefruit juice and zest until completely combined. Pour into the pie shell and bake 15-18 minutes, until the filling has set. Let cool on a pie rack then refrigerate to chill.

Once the pie is cool, it is ready to top. In a large bowl, use a hand mixer to whip the whipping cream and powdered sugar together until stiff peaks form. Pile high on top of the pie and spread thickly and evenly. Top with a sprinkle of orange zest. Make sure the pie is completely chilled before cutting! Will keep in the fridge for 4 days.

Candied Orange Peels

I have been wanting to try and make candied citrus peel since my restaurant days, and I'm happy to report that it's easy and SO delicious. Now, I won't stop until I've candied every citrus peel there is.



I used this recipe and photographed the process for you. Enjoy!