CANDIED ORANGE PEEL

By BobD

Ingredients

• 2 navel oranges
• 1/2 to 3/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup water

Preparation

Step 1

Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bottom at 1/3-inch intervals, cutting through pith, with a sharp knife. Pull off each strip of peel, including pith, with your fingers and put in a 2- to 3-quart heavy saucepan. (Reserve fruit for another use.)

Fill pan with water, then add 1/4 teaspoon salt and bring to a boil.

Boil, uncovered, 10 minutes, then drain peels in a sieve.

Repeat procedure with more cold water and remaining 1/4 teaspoon salt, then set peels aside. (If peels are not very tender, repeat procedure a third time.)

Put a sheet of parchment paper or wax paper on a baking sheet and set baking sheet on a rack.

Bring granulated sugar and water (1/4 cup) to a boil in cleaned saucepan over moderately high heat, stirring and brushing any crystals from side of pan with pastry brush dipped in cold water until sugar is dissolved.

Add peels to syrup in pan and cook, stirring frequently, until most of syrup is absorbed by peels, 4 to 5 minutes.

Transfer peels to lined baking sheet, separating strips. Let dry until only slightly sticky, at least 1 hour.