Makes 1 lb (450g)
peel of 3 large oranges
8 oz (225g) granulated sugar
4 tablespoons water
extra granulated sugar, for coating
Make sure you remove the orange peel in neat pieces so it can be cut in strips. Do this by first cutting a small slice from the top of each orange, then mark the peel in quarters with a sharp knife. Soak the peel overnight in salted cold water, then drain. Put the peel into a saucepan and pour over cold water to cover. Slowly bring to the boil, then drain. Repeat boiling and draining to remove all the salt. Then return to the rinsed pan, pour over fresh cold water to cover, and simmer for 20 minutes until tender. Drain and cut peel in thin strips with scissors.
Put the sugar and water into a saucepan and stir over low heat until sugar has dissolved, then add the orange strips. Bring to boil, cover with a lid, then simmer gently for 20-30 minutes until peel is glazed. Drain well. Toss orange sticks in granulated sugar and separate the pieces with a fork. Spread in a single layer on waxed paper and leave to dry overnight in a warm place. Store in an airtight tin.
Variations: You can prepare this with leftover peel from grapefruits. It makes a charming sweetmeat. Or, chop it and use as an edible decoration for cakes and desserts.