Cut the peel of each orange into strips using a paring knife.
Start at the stem and cut all the way through the peel, but not into
the flesh of the orange.
Remove each strip as you cut. Yields about 30 pieces.
In a stainless saucepan, add about 2 1/2 quarts water and orange peels. There should be enough water that the peels are not crowded.
Bring to a boil and allow the oranges to boil for about two minutes then drain.
Repeat the process two more times.
Place the oranges back into the pan and pour cold water over them and allow to cool. Once cooled, drain again.
Partially remove the pith (white part of peel).
With the paring knife, remove enough pith that leaves only about an eighth of an inch of pith on the peel.
Return orange peels to pot, and bring to the final two minute boil. Then drain.
Add the sugar and lemon to the saucepan with about 2 cups of water.
Bring to a strong boil and stir occasionally to dissolve the sugar.
Then reduce heat, but maintaining boil and cook until a begins to thicken.
Add the orange peels and cook until the peels become glassy. (can take up to an hour) Remove from heat and let cool in the syrup until plump, may take several hours, or leave overnight.
Once peels have absorbed syrup and plumped up, remove excess syrup by sliding from top with fingers.
Place on drying rack and allow to dry one day or until no longer sticks to your finger when touched.
Dip each peel in sugar by pressing down to evenly coat and return to drying rack. Allow one day to dry.
Store candied orange peels in the freezer. Layer the orange peels between parchment paper and lay flat.
Notes: When making homemade orange peels, the cutting and blanching process takes about 4 hours. But then, this recipe just needs time to allow the peels to absorb the syrup (over night) and dry on the counter (two days). This recipe works well for dipping into chocolate or as a practically fat free snack. May increase sugar to 4 cups for an even stronger candied orange taste. *Slow food method adapted from Rosetta Costantino?s My Calabria