Candied Orange, Grapefruit or Lemon Peel

Note from Cheri: This recipe, which is a frugal way to use up an over-abundance of citrus fruit, is from Tawra Jean Kellam's wonderful book Not Just Beans: 40 years of Frugal Family Favorites. Click here for more of Tawra's ideas for getting rid of Orange Overload.

peels from 3 large oranges, grapefruits or lemons* 1 teaspoon salt 3 cups sugar water

Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips. In a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes. Drain and cover with 2 1/2 cups sugar and 1 cup water. Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch. Spread on wax paper. Roll peels in remaining sugar. Let dry. Store in an airtight container. Keeps one week or can be frozen. *If non-organic fruit is used wash peels thoroughly before peeling.