INGREDIENTS

INSTRUCTIONS

1. Score peel of each fruit into quarters, cutting just through the
rind and white pith. Pull peel from fruit (you should have about 14
ounces of peel). Refrigerate fruit to use in salad. Cut grapefruit
peel crosswise, or orange peel lengthwise, into strips about 1/4 inch
wide.
2. In 4-quart saucepan, combine peel and enough water to cover; heat
to boiling over high heat. Boil 5 minutes; drain.
3. Repeat step 2, two more times, draining peel well and using fresh
water each time (a total of 3 blanchings in all).
4. In 12-inch skillet, combine 2 1/2 cups sugar with 1 1/2 cups
water; cook over high heat, stirring constantly, until sugar
dissolves and mixture boils. Boil syrup 15 minutes, stirring
occasionally. (If using a candy thermometer, temperature should read
230    degrees to 235 degrees F.)
5. Add drained peel to syrup in skillet and stir to coat evenly.
Reduce heat to medium-low and simmer, partially covered, 1 hour or
until peel has absorbed most of the syrup, stirring occasionally.
Remove cover and continue simmering, stirring gently until all syrup
is absorbed.
6. On waxed paper, place remaining 1 cup sugar. With tongs, lightly
roll peel, a few pieces at a time, in sugar; place in single layer on
wire racks. Let peel dry at least 12 hours or overnight. Dry longer if
necessary; peels should be dry on the outside but still moist on the
inside. Store at room temperature in tightly covered container up to 1
month.
Each ounce: About 95 calories, 0 g protein, 24 g carbohydrate, 0 g
fat, 0 mg cholesterol, 0 mg sodium.
Pack this old-time favorite into pretty tins or glass jars. Do-Ahead:
up to 1 month
Yields: about 2 pounds Work Time: 20 minutes plus cooling and drying
Total Time: about 1 hour 50 minutes
Shared by Carriej999@AOL.com
Recipe by: Good Housekeeping Home Arts for the Holidays
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #13 by valerie@nbnet.nb.ca (valerie)
on Apr 12, 1999

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