Instructions: Wash grapefruits, oranges and lemons to remove any wax from the peels. Cut into very thin slices; remove any seeds. Combine in a large mixing bowl with water; cover and refrigerate for 24 hours.

The next day, transfer fruit and water to a large pot and bring to a boil.

Boil gently, uncovered, for 1 hour or until tender. Set aside to cool. Cover and refrigerate another 24 hours.

Add sugar to pot. Put the pan on the stove top, uncovered, and start to warm slowly, stirring occasionally, until the sugar dissolves, about 20 minutes.

Add chiles, mustard seed, cardamom seed, allspice and salt. Stir in grapefruit juice. Boil rapidly over high heat for 45 minutes. Remove from heat and let stand for 5 minutes.

If you plan to preserve the glaze, stir to distribute the fruit throughout the syrup, pour into hot sterilized jars, and seal at once.

Yields: 6 quarts

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