Candied Orange Peel

• 8 navel oranges (about 4.5 lbs.) OR 14 lemons, same weight
• 4 cups sugar
• 1 cup water

Using a paring knife, quarter the fruit lengthwise, cutting through the peel only.  Remove each quarter of peel from the fruit.  (Use fruit for another purpose.)

Place the peels into a 4 to 6 quart pot and cover with cold water.  Bring to a boil, uncovered, and simmer for 10 minutes.  Drain and allow to cool.  

Using a tablespoon, carefully dig out most of the white pith on the peels and discard.  Julienne the peels lengthwise into 1/4" strips and set aside.  

Return the pot to the burner an add 2 cups sugar and 1 cup water.  Heat to dissolve the sugar.  Add the julienned peel and simmer gently, covered, 45 minutes.  Stir occasionally.

Remove the peel to drain on a fine mesh cooling rack with a pan underneath.  Spread the peel out so it will drain evenly.  Allow to cool and dry out 1 hour.  

Place the drained dried peel in a large bowl and toss with remaining 2 cups sugar until evenly coated.  Sift the excess sugar through your hands.  Place the sugar-coated peel on a baking sheet and allow to dry overnight.  Store in canning jars up to 2 weeks.