Ingredients portion 10
Oranges 3 pieces
Sugar 300 g
Cooking instructions 1 hour + 8 hours
1 Wash the oranges, cut off the bottoms with a knife, then gently slice the skin on four sides and peel it off the oranges with your hands. Cut the skins into strips about 5 mm thick.
2 Put the peelings into a saucepan, pour water over them so that it covers them completely, bring to the boil, then drain the water. Refill with water, bring to the boil and drain. Repeat the procedure once more.
3 Return the rinds to the saucepan, pour 500 ml of water, add 200 grams of sugar, bring to the boil and simmer over a low heat for 30-35 minutes. The peel should become slightly translucent and the syrup should boil away.
4 Remove the saucepan from the heat and leave the crusts to soak in the syrup for 5 minutes.
5 Place the orange peels on a baking tray and leave them to dry for at least 8 hours, preferably 24 hours.
6 Crumble the candied orange peel into the sugar when dry but still sticky. Store in a tightly closed container. 
