Candied Oranges And Lemons

INGREDIENTS

INSTRUCTIONS

A simplified version of a fruit confit that traditionally is included
in the 13 or more sweets served at Reveillon in France and Quebec.
Peel the fruits, removing bitter pitch. In a medium saucepan
(nonreactive) place a layer of sliced oranges and sprinkle lightly
with sugar.  Place a layer of lemon slices on top and sprinkle with
sugar. Continue adding fruit in alternating layers, each time
sprinkling with sugar, until all the fruit and sugar are used. Cover
and refrigerate overnight. Place uncovered saucepan over medium-low
heat and bring fruit and sugar to a light boil, stirring  occasionally,
approximately 30 minutes. Allow fruit to cool. Stir in  Creme de Cassis
and serve with chocolate cake or mousse. Source:  Patissier Joyvand;
Carpentras, France. "House Beautiful", December  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 38.8mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.5g
Protein: <1g