MISE EN PLACE THE CANDIED ORANGE SLICES

• To see how Mise en Place can benefit you, see The Finer Cookie’s post on why everyone should Mise en Place.
• Slice the oranges into 1/4 inch slices. Discard the ends.
• Fill a wide mouth stockpot with cold water.
• Measure 3 cups of sugar and set aside.
• Set out large wire racks for drying.
• Set out 2 perforated drying trays. If you have standard trays, line them with parchment paper and set aside.
• Ready a set of tongs and a handheld mesh strainer.

• Blanch the orange slices

• Add the oranges to cold water, and bring the water to a gentle simmer.
• Simmer for 3 minutes
• Carefully remove the oranges with the handheld strainer, drain the liquid and repeat.
• Blanching twice will remove any bitterness without removing the strong orange flavor.

CANDY THE ORANGE SLICES

• Dissolve the sugar and water over high heat, stirring constantly.
• When the sugar is dissolved, add the orange slices, and simmer gently for 45 minutes to 1 hour.
• They are done when the rind is very soft and translucent.
• Carefully remove the slices and let drain on a rack.
• OPTIONAL: At this point, you can dip the wet slices in granulated sugar to coat.

BAKING AND DRYING THE ORANGE SLICES

• Preheat the oven temperature to 200F.
• Place the oranges on perforated or standard trays into a preheated 200F oven — convection setting.
• Dry the oranges for about 30-50 minutes.
• They are done when they look caramelized, and are no longer wet. The slices must remain flexible and still have moisture in them, so that when they cool, they will be chewy and juicy.
• If you let them dry too long, when they cool, they’ll become hard hockey pucks.
• NOTE ON DRYING: The amount of drying time will depend on how thick you cut the oranges, and how long you let them drain after blanching and simmering them in syrup. Keep in mind that as the sugar cools, the orange slices will stiffen and become chewy.

STORING THE ORANGE SLICES

• Store cold in a glass container. Will keep in the refrigerator for several weeks. If they are gifts, they can be wrapped in cellophane and refrigerated. (If left at room temperature, the excess moisture will develop mold rather quickly)
• NOTE: Blanching at a gushing boil will be too harsh on the orange flesh, causing it to break apart.