Candied Citrus Peel

Wash oranges or grapefruit. Make cuts in skin and pith from end to end, dividing the skin into four equal sections. Remove peel and white pith in one piece from each section with fingers; reserve fruit for other use. Discard white portion of pith. Cut peel (zest) into one- quarter inch strips, place in a large, heavy enamel or stainless-steel saucepan with water to cover. Boil, covered for 30 minutes or until peel can be easily pierced with a fork. Drain. Mix gelatin with 2 cups water and spices, and add to fruit in saucepan. Cover, bring to boil, reduce heat, and simmer for about 50 minutes until syrup is almost absorbed, stirring frequently toward the end to prevent sticking. Lift out peel with tongs, and roll in pan sprinkled with sugar until heavily coated. Cool on waxed paper and store in air-tight containers. Makes about 72 candied peels.