CANDIED ORANGE PEEL

Ingredients

• ​4 large navel oranges
• 4 cups water
• 1 1/2 cups granulated sugar*
• 1 1/2 cups water
• 1/3 cup granulated sugar

Directions

1. Using a vegetable peeler and cutting from top to bottom, cut long strips of peel about 3/4 inch wide from oranges; use only coloured part of peel. There should be about 2 cups; reserve oranges for another use.
2. Bring 4 cups water to a boil in a medium saucepan. Add orange peel and cook for 30 seconds; drain and set aside.
3. Place 1 1/2 cups sugar in a medium heavy saucepan. Gently pour 1 1/2 cups water over sugar; do not stir. Bring to a boil, without stirring, over medium heat.
4. Reduce heat and stir in orange peel; simmer, uncovered, stirring occasionally, until orange peel is softened, about 10 minutes.
5. Place 1/3 cup sugar in a heatproof bowl.
6. Working in batches, use a slotted spoon and transfer orange peel to sugar; toss to coat. Shake off excess sugar and transfer orange peel to a rack. Discard sugar syrup and any leftover sugar.
7. Dry orange peel on rack for 2 hours.
8. Store in an airtight container in refrigerator for up to 1 week. May be frozen