This candied orange peel recipe can also be use for grapefruit, lemon or other citrus. If you bake a lot, I recommend making a double batch so you have leftover for garnishing desserts.
Wash the oranges very well in a white vinegar bath.
Peel the outside peel off the the oranges.
Tip: The inside orange flesh can be eaten or saved for a fruit salad.
Slice the peel into thin strips. You can also cut the strips into tiny pieces, like in the image.
In a medium saucepan, add the orange peel water and salt and bring to a boil.
Boil for 15-20 minutes, and then drain water.
Add fresh water and boil again for 15-20 minutes.
Drain water and again add fresh water to boil again for 15-20 minutes.
Drain water and cover with 2 1/2 cups sugar and 1 cup fresh water.
Simmer this mixture and stir until the liquid as simmered away.
Be careful need the end not to burn the oranges.
Prepare a baking sheet with parchment paper and spread orange peel on top.
Sprinkle remaining sugar and use a spoon to mix around to coat.
Let dry at room temperature for about an hour.
Store in an airtight container in the fridge.