Title: Candied oranges & lemons (hh)
 Categories: Fruits/nuts, Candies, Holiday
      Yield: 6 Servings
 
      4    Oranges, seeded and
           -very thinly sliced
      4    Lemons, seeded and
           -very thinly sliced
      2 tb Creme de Cassis
 
  A simplified version of a fruit confit that traditionally is included
  in the 13 or more sweets served at Reveillon in France and Quebec.
  
  Peel the fruits, removing bitter pitch.
  
  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 and sugar are
  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.