- Step 1
Using a small sharp knife or vegetable peeler, cut the peel off the oranges in long strips. Cut off any white pith on the peel then cut the peel into thin strips.
- Step 2
Combine 3/4 cup of the sugar and 3/4 cup of water in a medium heavy saucepan over medium heat and stir until the sugar dissolves.
- Step 3
Add the orange peel and cook until the peel is tender and the syrup thickens, about 20 mins.
- Step 4
Transfer the peel and syrup to a small bowl and refrigerate until cold. The orange peel can be served with some of the syrup or without the syrup (as for the Christmas Pudding), or it can be drained and sugared.
- Step 5
To sugar the candied orange peel, drain the syrup from the orange peel. On a rimmed baking tray, toss the cooked orange peel with the remaining 1 cup sugar to coat.
- Step 6
Line a small baking sheet with foil. Remove the peel from the sugar and place them on the foil, separating the strips. Let stand at room temperature for about 1 day, or until the coating is dry.