Candied Oranges and Lemons

Yield: 6 servings

4 oranges, seeded, sliced very thin
Sugar
4 lemons, seeded, sliced very thin
Sugar
2 tb Creme de Cassis

Peel the fruits, removing bitter pith.

In a medium saucepan (nonreactive) place a layer of sliced oranges
and sprinkle lightly with sugar. Place a layer of lemon slices on
top and sprinkle with sugar. Continue adding fruit in alternating
layers, each time sprinkling with sugar, until all the fruit is
used. Cover and refrigerate overnight.

Place uncovered saucepan over medium-low heat and bring fruit and
sugar to a light boil, stirring occasionally, approximately 30
minutes. Allow fruit to cool.
Stir in Creme de Cassis and serve with chocolate cake or mousse.

Note: Cr�me de cassis is a blood-red, sweet, black currant-flavored liqueur. It dates
back to the 16th century, first produced by monks in France as a cure
for snakebites, jaundice, and wretchedness.

This cordial works well in pousse-caf�s and some cocktails, but is most
commonly mixed with just vermouth, white wine, or soda water.
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Preserves