Slice the fruit into equal slices discarding the pithy ends of the fruit if needs be.
Place them all into a large bowl, metal, glass or plastic is fine as the fruit will not be in there for very long anyway.
Sterilise a couple of large mouthed glass jars with lids that seal well.
Toss the fruit with the sugar, coating all of the fruit really well.
Pack the jars with the fruit. Push it down and make sure all of the top layer of fruit has a layer of sugar on top.
Seal the jars and leave at room temperature for 24-48 hours. (This is seasonally dependant. Winter time use the 48 hours!)
Transfer to the fridge and leave the cheong untouched for up to 12 months. Strain and reserve syrup.
Use as you would a cordial, add it to teas, sparkling water or use as a medicinal spoonful during the winter months to boost immunity.
After you have strained out the syrup (eventually) spread the citrus slices onto a lined baking tray and dry them for a few hours in a 80°C oven. They are delicious little snacks, or great as a garnish in a drink. (The more careful you are when slicing them in the beginning, the better they are!)
Make more or less based on the ratio of 1/2 the amount of sugar in weight as the fruit.