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Crystallized Fruits: Candied

Candied Cranberries 1/2 cup sugar 1/2 cup water 1/2 cup cranberries Select firm, red cranberries, wash, dry and prick two or three times with needle. Boil sugar and water until it spins a thread, put in cranberries, and cook gently until syrup will jelly when tested from tip of spoon. Remove berries, one at a time, to wax paper, and let stand in the air until well dried. Roll in granulated sugar, and use like candied cherries. Candied Grapefruit Peel Wash and wipe three thick skinned grapefruit, and remove the peel in six sections lengthwise of fruit. Soak overnight in one quart of cold water to which is added one tablespoon salt. Drain, put in saucepan, cover with cold water, and bring to boiling point; repeat this process three times, cooking in the last water until peel is soft and tender. Drain, and cut with scissors into thin narrow strips. Weigh the peel. Put an equal weight of sugar into a saucepan, add half a cup of water, bring syrup to boiling point, add the peel, and cook until it is clear. Remove each piece separately, drain, and place on a plate to cool, then roll each piece in powdered sugar, and spread out to dry. When well dried, store in glass jars.