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Ingredients
12 seedless navel oranges of good color
4 cups granulated sugar
1½ cups water
Steps
- With an orange peel stripper, strip 20 or so pieces of peel from the oranges. Immerse the peel in boiling water for 5 minutes, then drain and cool. Peel the rest of the oranges, using a very sharp knife. Remove all rind and membrane.
- Heat the sugar and water together in a heavy saucepan. Do not stir. When sugar is dissolved, cover the pan and boil for 5 minutes. Remove cover. Syrup should be clear. Continue cooking to the hard ball stage (250°).
- Lower heat and, working quickly, dip each orange in the syrup, using sharp pronged forks. Stack oranges in a serving dish.
- When all the oranges have been dipped, add the peel to the syrup and cook over low heat for 3 minutes. Remove the peel to an oiled surface to cool. Keep pieces separate and use them to decorate the glazed oranges.
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