Total Calories: 471
Score fruit with a sharp knife and remove peel in sections. Place peel in a medium saucepan. Cover with water bring to a boil and cook, uncovered, over medium heat for 20 minutes. Drain, rinse, cover with cold water, and boil over medium heat until tender, about 15 minutes. Drain. Scrape gently with a spoon to remove the white membrane. Cut into 1/4 -inch wide strips.
In a medium saucepan, combine 1 cup water, 1 cup sugar and optional spices. Bring to a boil, stirring until sugar is dissolved. Add peel and cook over medium heat, stirring occasionally, until most of the syrup is absorbed. Drain well in a sieve. Remove spices. Toss about half the peel with a fork in 3/4 cup sugar. Spread apart on waxed paper to dry. Repeat with remaining peel. When dry, store in an airtight container in a cool, dark place up to 3 weeks.
Packaging Suggestions: Layer the peel in an airtight container such as an apothecary or candy jar and seal with tape. Or place the peel in a decorative tin lined with plastic wrap. Attach colorful calico ribbons according to the shape of the container.