4 to 5 navel oranges, peeled with no remaining pith, cut into 2-inch long strips
1 cup sugar
1 cup water
3 cups sugar for crystallizing
Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes