4 whole Navel Oranges, Peel Only
3 cups Granulated Sugar, Divided
1- 1/2 cup Water
1/2 teaspoons Salt
To prepare oranges, remove peel from the orange the best way you know how. I have a little orange peel tool, but you can slice your orange in quarters and then peel off the skin. In a large pot, put orange peels with enough water to cover. Bring to a boil and boil uncovered for 30 minutes. Drain and repeat twice. In a separate saucepan, bring 1 cup sugar, the 1 1/2 cups water and salt to a boil. Continue boiling for about 2 minutes until sugar is dissolved. Add prepared, drained peel (from above) to the syrup. Bring to a boil again, then reduce heat. Simmer uncovered for about one hour. Drain any remaining liquid. Allow orange peel to cool in a single layer on a foil-lined baking sheet for at least an hour. Cut into strips. Sprinkle with the remaining 2 cups of sugar, tossing to coat. Let stand in the foil-lined baking sheet overnight, until dried (about 12 hours). I prefer to store this on the counter, unsealed. When you store it in an airtight container, it can get sticky and you have to add more sugar to dry it up.