Candied orange peels

Usually one of the first Christmas desserts to be made - and in large quantities, since the peels can be chopped and used for other items, like Stollen or fruit nut squares.  Delicious sweet, sour taste.

Candied Orange Peel

Peels from 3 large oranges or grapefruit
3/4 cup water
2 Tbsp corn syrup
2 3/4 cup sugar

Cut the peel on each fruit into quarters.  Pull the peel off in these quarter sections.  Slice peel into 1/4" wide strips.

Put the strips into a 3 quart non aluminum saucepan and add water (about 2 inches in depth).  Bring to a boil, reduce heat, and simmer 15 minutes.  Drain.

Boil syrup, water, and 2 cups sugar.  Keep stirring until sugar dissolves.  Add peels.  Simmer 40 minutes, stirring occasionally.

Remove peels with a slotted spoon.  Put on rack over baking pan.  Drain for 5 minutes.  Separate peels, and dry for another hour (we use wax paper).

Toss peels in plastic bag with the remaining sugar.  Allow to air-dry 3 more hours, spread out on waxed paper.  Overnight is also fine.

Store in airtight container.  Keeps one month or can be frozen.