Ingredients

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Directions

Cut tops and bottoms off of the orange and
score the orange into quarters, cutting down only into the peel and not into the fruit.
Peel the skin and pith of the orange in large pieces, use the orange for another recipe.
Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with
cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or
2 more times depending up how assertive you want the orange peels to be. (Test kitchen
liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a
matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes
(If you took the sugar's temperature with a candy thermometer it would be at the soft
thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to
retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge
to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl
the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the
peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange
peel and almond, then dip the entire thing into dark chocolate.