Candied orange peel

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Ingredients

Zest from 5-6 oranges, peeled off in thin strips about 2” long

3 C sugar, divided - Note: the recipe I used called for regular sugar to make the syrup and "sand sugar" to coat the zests once they've been simmered in the syrup. My grandmother always used regular granulated sugar for all of it. I have NO idea what "sand sugar is".

Water – 1 C

Make a syrup by putting 1 cup of the sugar & water in a pot & bringing it to a boil. Let boil over low heat til sugar is dissolved, about 5 minutes. Add the zests and simmer until the zests turn transparent and the syrup thickens, about 10 minutes. Remove the zests with a slotted spoon and spread them on a plate covered with sugar. Turn the strips in the sugar to coat both sides well & leave them to dry in the sugar. (Note: save the leftover sugar for another dessert - it will add a nice flavor.) Store candied zest in a plastic bag or airtight tin. They keep indefinitely.

By the way: you can use the zest from any citrus fruit, or a combination of zest from different fruits.