INGREDIENTS

INSTRUCTIONS

Using a paring knife, quarter the fruit lengthwise, cutting through
the peel only. Remove each quarter of peel from the fruit. Save the
flesh of the fruit for another use. Place the peels in a 4- to  6-quart
pot and cover with cold water. Bring to a boil, uncovered,  and simmer
for 10 minutes. Drain and allow to cool. Using a  tablespoon, carefully
dig out most of the white pith on the peels and  discard. Julienne the
peels lengthwise into 1/4-inch strips and set  aside. Return the pot to
the burner and add 2 cups of the sugar and 1  cup water. Heat to
dissolve the sugar. Add the julienned peel and  simmer gently, covered,
45 minutes. Stir occasionally. Remove the  peel to drain on a fine mesh
cooling rack with a pan underneath.  Spread the peel out so it will
drain evenly. Allow to cool and dry  out 1 hour. Place the drained
dried peel in a large bowl and toss  with the remaining 2 cups sugar
until evenly coated. Sift the excess  sugar through your hands. Place
the sugar-coated peel on a baking  sheet and allow to dry overnight.
Store in canning jars up to two  weeks. This recipe makes about 2
quarts orange or about 1 1/2 quarts  lemon peel.  Comments: This is a
Christmas treat that goes back to the early days  in this culture when
even the peel of a holiday orange was not  wasted. If your children
have never tasted freshly candied peel they  are in for a serious
treat.  Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the
12-16-1992  issue - The Springfield Union-News  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net  10-15-1995  Recipe by: Jeff Smith  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3096
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 15.1mg
Potassium: 18.4mg
Carbohydrates: 799.8g
Fiber: 0g
Sugar: 798.4g
Protein: 0g