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Candied Orange Peel
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Remove peel from oranges by cutting into quarters, through the rind only, then carefully peeling it off so it doesn't tear. Next, slice peel into 1/4 inch wide strips. This should equal about 4 cups. Place peels in a stainless steel or enamel saucepan with enough water to cover. Bring to boil. Cook, covered, for 15 minutes. Drain peels in a colander. Boil 2 3/4 cups water and 2 cups sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally, for 35-55 minutes. Remove peels with slotted spoon to large rack placed over baking pan. Let drain 5 minutes. Separate peels. Dry till tacky, about 1 hour. Place remaining 3/4 c. sugar in large bowl. Add peels. Toss until coated evenly with sugar. Transfer sugarcoated peels to drying racks for about 2 hours. Optional: melt dark chocolate in a saucepan over low heat, or in a double boiler. Dip one end of each candied orange peel in the melted dark chocolate and place on waxed paper to cool. Store candied orange peels (with or without chocolate) in an airtight container for up to one month.
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