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.