Candied Oranges

A RECIPE A DAY IN MAY! MAY THE 4th BE WITH YOU AND MAY YOU CELEBRATE NATIONAL CANDIED ORANGE PEEL DAY (IT'S A THING!)

Ingredients:

• 2 blood oranges, oranges, tangerines or mandarins sliced in thin rounds, any seeds removed

• 2 c. water

• 2 c. sugar

For the Candied Oranges:

1. In a large non reactive saucepan, combine the 2 cups of water and the 2 cups of sugar and bring to a boil.

2. Reduce heat to medium high and add the orange slices.

3. Cook the oranges for 15 minutes on a rolling simmer and then turn off the heat and let the oranges rest in the pan until they have cooled slightly, 5-7 minutes.

4. Remove from the pan and place on a wire rack to drain and come to room temperature 15-20 minutes. Set aside.

5. Let dry for at least two hours to overnight. Toss in sugar if desired.