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Ingredients
- 10 x Navel oranges
- 5 x Grapefruit or possibly 14 lemons
- 6 c. Sugar Chocolate Dipping Sauce, (recipe follows)
Directions
- 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 in peels, return to a boil, boil 30 seconds, drain, and rinse under cool water. Repeat 2 times to remove bitterness. Return peel to pot, add in 4 c. of the sugar and 2 c. of water. Bring to a slow boil and simmer gently for 1 to 1 1/2 hrs, stirring occasionally. With tongs remove peel from syrup and drain, skin-side up, on a wire rack, 1 hour. In a bowl, toss peel with remaining 2 c. sugar till proportionately coated. Transfer to a wax paper-lined baking sheet. Set in a cold, dry place overnight to harden.
- Store in tightly-fitted jars for up to 2 weeks. Dipped in Chocolate Sauce if you like. Cold in refrigerator till chocolate sets, about 1 hour.
- Makes 90 to 144 pcs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1592g | |
| Calories 671 | |
| Calories from Fat 17 | 3% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 2470mg | 71% |
| Total Carbs 171.09g | 46% |
| Dietary Fiber 28.0g | 93% |
| Sugars 125.59g | 84% |
| Protein 12.7g | 20% |
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