textilejunkie

From the page: "Candied orange peel*

5 oranges
4 cups sugar, plus more for tossing
2 cups water

Wash oranges, Cut in half and juice them. Put the halves of peel in a medium-size saucepan and cover with water. Bring to a boil over low heat and simmer for 20 minutes. Drain the peel, return to saucepan, and repeat this process two more times. After the third blanching, let the soggy peel cool. Scrape out most of the white part with and spoon and slice the peel into long 1/4 inch strips.

Put the strips of orange peel on the saucepan and add the sugar and 2 cups of water. Stir the mixture over low heat until the sugar is dissolved. Allow the peel to continue to cook slowly in the sugar syrup until it becomes translucent and the syrup is boiling in fast small bubbles; the temperature of the syrup should reach 230 degrees F. (this part takes a while, so don't be surprised!)

Turn off the heat and let the fruit sit in the syrup for 1/2 hour. Drain the peel and arrange the strips, not touching one another, on a rack or on a baking sheet lined with parchment paper. The next day, toss them with about 1/2 cup of sugar and store them in an airtight container, refrigerated, for up to 6 months. Makes about 4 cups ( if you don't snack on them too much along the way)"