Monday, 11 - 06 - 2012
4 cups sugar
3 cups water
1. Use a pairing knife to cut the skin off of either end of an orange. Carefully score the skin from end to end, cutting through the peel but not into the flesh of the fruit. Repeat the same lengthwise cut six or seven times around the orange, to create sections of peel. Repeat with remaining oranges. Save fruit in airtight containers in the refrigerator for another use
2. Fill a pot with cool water. Add peels. Bring to a boil, and simmer for ten minutes. Drain the peel, and repeat the same process 5 times. Rinse peels with cool water and drain. Take each section of peel, and cut lengthwise into three strips. Use a sharp pairing knife to carefully slice as much of the white pith away as possible, leaving the orange skin.
3. Fill a pot with 3 cups of sugar and 3 cups of water. Bring to a gentle boil. Add the slices of orange peel, and let simmer gently for 45 minutes to an hour. Turn off heat, cover, and let cool. (If syrup becomes too thick, or crystalized, add a tablespoon or two of water, and bring just to a simmer, and shut off heat.) When the peels are cool to the touch, drain briefly on a wire rack set over a piece of parchment paper. Working in small batches, roll the peel in the remaining sugar. Place back on rack to allow to cool and dry. Peel will stay fresh in an airtight container for at least a week.