Candied Orange Rinds Recipe

4 thick-skinned navel oranges
1 cup white sugar
1 cup of cold water
1 teaspoon ground cinnamon
1 teaspoon orange or almond extract
granulated sugar, for rolling the orange rinds in later

Quarter the navel oranges and remove the rind. Scrape out to remove the flesh and all white pith. Cut navel orange rinds lengthwise into thin 2-inch strips.

In a large saucepan filled with cold water, place orange rind strips. Bring water just to a boil, remove orange strips from heat, and strain. Repeat this step two times with fresh water.

In a saucepan over a medium heat, completely dissolve the sugar in 1 cup of water stirring occasionally, until sugar has dissolved. Add cinnamon and orange or almond extract. Reduce the heat to low; add the orange rinds and let simmer approximately 45 minutes orange rinds are translucent. Using a slotted spoon, remove candied orange rind, shaking off excess syrup.

Immediately toss orange rinds in the sugar, using fork to separate pieces so they do not touch. Place on a wire rack to cool and dry.

Store candied orange rinds in an airtight container for one week. When ready to serve candied orange rinds may be dipped in chocolate.