Serves 6 as a first course, or 2-3 as a main course.
Candied Orange Peel
1 large thick-skinned organic navel orange
1 1/2 cups sugar, plus extra
1/2 cup water
Score the orange in quarters and remove the peel (zest plus pith) and reserve the orange segments for another use.
Slice the peel into 1/4-inch long strips and place in a small saucepan. Cover with water and bring to a boil. Drain, cover again with cold water and bring to a boil once more. Drain and place strips on paper towels to drain.
In the same saucepan, place 1 1/2 cups sugar and 1/2 cup water. Bring to a simmer and simmer for 9-10 minutes. Add orange peel strips and bring to a gentle simmer. Cook for 45 minutes, or until pith is translucent.
Place a sheet of aluminum foil on the counter. Drain the peel strips and place them on the foil. Sprinkle liberally with sugar, toss back and forth on the foil, then continue to sprinkle with additional sugar and toss till strips are well coated.
Place strips on a cooling rack. When cool, place in an airtight container. I keep them in the refrigerator.
Can be made up to a week in advance. Surplus not used in the recipe makes a pleasant snack.