Orangettes
(makes about 6 cups, adapted from Martha Stewart Living)
Ingredients:
6 medium navel oranges
6 cups granulated sugar, plus more for rolling
6 cups water
Directions:
Using a paring knife, make six shallow cuts in each orange from top to bottom, cutting through the rind but not into the fruit. Use your fingers to gently loosen the six sections of rind off each orange. Use a longer, sharp knife to carefully slice off any extra white pith. Slice rind sections lengthwise into 1/4-inch to 1/8-inch strips. Place strips in a pot, cover with cold water, cook on high heat just until the water starts boiling. Drain & rinse rinds, return to pot, cover with cold water again, repeat the boil/rinse/drain steps, set aside.
Combine water & 6 c. sugar in a large, wide-mouth pot, cook over medium-high heat until mixture is boiling and sugar has completely dissolved. Carefully add sliced rinds into pot, turn heat down to medium, leave on a rapid simmer for about an hour, until rinds are translucent. Remove pot from heat, use tongs or a slotted spoon to fish out all the slices from the syrup & arrange in a single layer on a wire rack placed over a baking sheet or old newspaper. Pat a couple of paper towels on top of rinds to lightly blot up any excess syrup, but don't go overboard. Dredge slices in extra granulated sugar until well coated, return to wire rack to cool completely. Store in an airtight container at room temperature.
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