Candied Orange Peel
3 oranges, cleaned
Wash the oranges. Cut the tops and bottoms off the oranges. Score the rind into 6 pieces top-to-bottom and peel them so you have peel pieces that look like orange wedges (as if you cut the orange into wedges and ate the fruit out like a kid at a soccer game). Cut these pieces into 3 1/4-inch strips. In a medium pot, place the orange peels and enough cold water to cover them. Bring to a boil over high head and the drain the water out. Repeat 2 additional times for a total of 3 blanchings. If you want the oranges sweeter, and less bitter, blanch 4 or 5 times. Set aside the peels.
Whisk together 2 1/4 cups of the granulated sugar with 3/4 cups of water in the same saucepan. Heat the sugar and water over medium heat until the sugar is dissolved and the mixture is simmering. Add the orange peels and continue to simmer until the peels get translucent, about 35-45 minutes. Drain the peels (you can reserve the orange-sugar syrup for ice tea or adult beverages) and toss in the remaining 3/4 cups of granulated sugar. Allow them to dry on a rack for 1-2 days then store in a glass jar (not air-tight or plastic). They will keep for a few months.
Bonus recipe: Melt some chocolate in a glass bowl in the microwave and dip the candied peels in the chocolate and allow to cool for an extra fancy treat.