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Candied Citrus Peel

6 large oranges, or 3 grapefruit
water to cover
6 ounce package fruit flavored gelatin
2 cups water
1 stick cinnamon
10 whole cloves
2 cups sugar

Wash oranges or grapefruit. Make cuts in skin and pith from end to
end, dividing the skin into four equal sections. Remove peel and
white pith in one piece from each section with fingers; reserve
fruit for other use. Discard white portion of pith. Cut peel (zest)
into one- quarter inch strips, place in a large, heavy enamel or
stainless-steel saucepan with water to cover. Boil, covered for 30
minutes or until peel can be easily pierced with a fork. Drain.
Mix gelatin with 2 cups water and spices, and add to fruit in
saucepan. Cover, bring to boil, reduce heat, and simmer for about
50 minutes until syrup is almost absorbed, stirring frequently
toward the end to prevent sticking. Lift out peel with tongs, and
roll in pan sprinkled with sugar until heavily coated. Cool on
waxed paper and store in air-tight containers. Makes about 72
candied peels.


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