Crystallized Grapes and Oranges

Ingredients

  • oranges
  • sugar syrup (see recipe)
  • grapes (fruit should be seedless if possible)

Method

Divide oranges into sections, removing peel and pith but being careful not to break the inside skin. Take grapes from the bunch leaving a short stem attached to each. Weigh the fruit and allow ½ pint syrup to each lb. of fruit. (The syrup should be made from ½ pint water boiled up with 6 oz. granulated sugar.) Put the fruit into a shallow dish and pour the syrup over while still warm. Cover and leave for 24 hours. Pour off the syrup and re-boil, adding another 2 oz. sugar. Pour over fruit again and leave for a further 24 hours. Repeat the process 3 more times, adding 2 oz. extra sugar to the syrup before each boiling. Drain the syrup again and return it to the pan, adding 3 oz. more sugar, and boil. When boiling add the fruit and keep boiling for 3 minutes. Pour fruit and syrup back into dish and leave for 24 hours. Repeat the boiling process with another 3 oz. sugar, then drain the syrup from the fruit thoroughly, using a wire tray. To give a crisp finish to the fruit, put the tray into a cool oven (200°F.—Gas Mark ¼) and leave the oven door slightly ajar. Take out when crisp.

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