Candied Orange Peel

from The Food Network 

adapted by Irene Tibbits

makes about 1 cup of peel 

3 medium-sized thick-skinned Valencia or navel oranges

2 1/4 cups sugar

3/4 cups water, plus more for boiling orange peel

Cut tops and bottoms off of each orange and score it into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the oranges in large pieces; use the orange itself for another recipe. You can also remove the pith from the skin if you wish. Either way will work. 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 (more boiling, less bitterness). Remove the orange peels from the pan.

Whisk the sugar with the water. Bring to a boil and cook for 10 minutes, until it reaches the soft thread stage, 230 to 234 degrees. Add the peel strips and simmer gently until the peels get translucent, about 45 minutes. DO NOT STIR. If necessary, swirl the pan to move the peels around. Drain the peel strips, saving the syrup for ice tea. Dip in granulated sugar, if desired. Dry on a rack for a couple of hours.

We had a hard time finding candied orange peel at the grocery store.