- 6 oranges (thick-skinned, such as navel or Valencia)
- 4 cups sugar (plus extra sugar for rolling)
Next, peel the skin and pith down by quarter, leaving the orange intact for other tasty purposes, such as satisfying a bit of hungry anticipation as you cook.
Cut the peel into strips about ¼-inch wide, and then place in a large saucepan with cold water to cover them by an inch or so. Ramp up the intensity by bringing them to a boil over high heat. Pour off the water and repeat the process of blanching once or twice more. (The higher the blanch count, the mellower the flavor will be, a matter of sensual preference. You can also boil in a bit more water for 15 minutes to speed up the action.) When completed to your satisfaction, remove the soft peels and set aside.