Pack this old-time favorite into pretty tins or glass jars. Do-ahead: up to 1 month Yields: about 2 pounds

• 3 large grapefruit or 5 large navel oranges
• 3 1/2 cups sugar

• 1. Score peel of each fruit into quarters, cutting just through the rind and white pith. Pull peel from fruit (you should have about 14 ounces of peel). Refrigerate fruit to use in salad. Cut grapefruit peel crosswise, or orange peel lengthwise, into strips about 1/4 inch wide.
• 2. In 4-quart saucepan, combine peel and enough water to cover; heat to boiling over high heat. Boil 5 minutes; drain.
• 3. Repeat step 2, two more times, draining peel well and using fresh water each time (a total of 3 blanchings in all).
• 4. In 12-inch skillet, combine 2 1/2 cups sugar with 1 1/2 cups water; cook over high heat, stirring constantly, until sugar dissolves and mixture boils. Boil syrup 15 minutes, stirring occasionally. (If using a candy thermometer, temperature should read 230 degrees to 235 degrees F.)
• 5. Add drained peel to syrup in skillet and stir to coat evenly. Reduce heat to medium-low and simmer, partially covered, 1 hour or until peel has absorbed most of the syrup, stirring occasionally. Remove cover and continue simmering, stirring gently until all syrup is absorbed.
• 6. On waxed paper, place remaining 1 cup sugar. With tongs, lightly roll peel, a few pieces at a time, in sugar; place in single layer on wire racks. Let peel dry at least 12 hours or overnight. Dry longer if necessary; peels should be dry on the outside but still moist on the inside. Store at room temperature in tightly covered container up to 1 month.