Recipe - Candied Citrus Peel 2

10 Navel oranges
5 Grapefruit or 14 lemons
6 cup Sugar
Chocolate Dipping Sauce,
(recipe follows)

Make 6 lengthwise incisions (top to bottom) in fruit peel. Separate fruit
from peel, reserving fruit for another use. In a pot of boiling water, add
peels, return to a boil, boil 30 seconds, drain, and rinse under cold
water. Repeat 2 times to remove bitterness. Return peel to pot, add 4 cups
of the sugar and 2 cups of water. Bring to a slow boil and simmer gently
for 1 to 1 One half hours, stirring occasionally. With tongs remove peel from
syrup and drain, skinside up, on a wire rack, 1 hour. In a bowl, toss peel
with remaining 2 cups sugar until evenly coated. Transfer to a wax
paperlined baking sheet. Set in a cool, dry place overnight to harden.
Store in tightlyfitted jars for up to 2 weeks. Dipped in Chocolate Sauce
if desired. Cool in refrigerator until chocolate sets, about 1 hour.

Makes 90 to 144 pieces
Recipe By :WELLSTOCKED PANTRY SHOW#ND7042

Posted to MCRecipe Digest V1 #270

Date: Wed, 30 Oct 1996 11:15:52 0500

From: Meg Antczak meginny@frontiernet.net