Old Fashioned Candied Orange Peel
When oranges were rare and precious, nothing was wasted. If you can't eat this many oranges at once, chop up the pulp and freeze for later. There is no way to save the peel. I usually buy 6 naval oranges, with the clearest skin I can find.
Cut into fourths, remove the peel carefully, and cut it into long strips; about 4 from each quarter. Weigh the peel, estimate if you have no scale. Reserve an equal weight of sugar.
Cover the peel, in a saucepan, with cold water. Put on high heat and just as it comes to a boil, pour it off. Repeat this for a total of three times. This blanching removes the bitterness from the peel (the reason I used to not like fruitcake).
Cover with cold water again and add the sugar. Turn the heat down and cook and simmer until most of the water is gone and a syrup is left. Turn occasionally, with a fork, it can scorch on the bottom.
Have ready 3 or 4 jelly roll pans and a 8 X 8" pan of granulated sugar. Lift out the peel, 2 or 3 pieces at a time into the sugar. Turn to coat and lift out onto the pans to cool and dry. Package the perfect pieces to share and for gifts. Broken pieces may be cut up and added to fruitcake, Bath buns, etc. and are important for taste testing.