Candied Orange Peel Recipe

Slice off the tops and bottoms of 2 thick-skinned Valencia or navel oranges. Score orange from top to bottom into 6 segments, cutting only through the peel and not the fruit. Carefully peel skin away. Cut into ¼-inch strips. Place in a saucepan and cover with water. Bring to a boil over high heat. Drain and return to the pan. Repeat 2 more times.

In another saucepan, combine 1½ cups sugar and 1 cup water. Simmer over medium heat for 8 minutes. Add drained peel, lower heat to very low, and simmer for 30 to 45 minutes or until very soft. Drain peel (reserve syrup for another use). Dry on a wire rack for 4 to 5 hours. If desired, roll peel in sugar before drying.