Spiced Candied/Crystallized Orange Rind

Easier than you think and cheaper than store bought. May be dipped in chocolate.

• Ready In: 72 hrs 30 mins
• Serves: 20-30
• Yields: 1/2 pound, approximately

Ingredients

• 3 -4  thick-skinned navel oranges
• 1  cup granulated sugar
• 1  cup cold water
• 1  teaspoon ground cinnamon (optional)
• 1  teaspoon oranges (optional) or 1  teaspoon  almond extract (optional)
•  granulated sugar, for rolling the orange rinds in

Directions

1. Quarter the oranges and remove from the rind. Scrape to remove the flesh and all white pith. Cut lengthwise into thin 2-inch long strips.
2. In a large saucepan filled with cold water, place orange rind strips. Bring just to a boil, remove from heat, and strain. Repeat this step two times. Rind should be tender and translucent.
3. In a saucepan over a medium heat, completely dissolve the 1 cup of sugar in 1 cup of water. Optional ingredients of cinnamon, orange or almond extract may be added to sugar syrup if desired for flavor. Reduce heat to low; add the orange rinds and let simmer approximately 20 to 30 minutes or until the orange rinds are translucent. Using a slotted spoon, remove candied orange rind, shaking off excess syrup.
4. Immediately toss with sugar, using fork to separate pieces so they do not touch. Place on a wire rack to cool and dry. Drying may take a 2 to 3 days otherwise they will weep once sealed.
5. Store in an airtight container for one week. When ready to serve candied orange rinds may be dipped in chocolate.