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1
Slice the ends off the oranges and discard.
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2
Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks.
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3
Cut the quarters into thin slices.
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4
Place the orange slices in a 6-quart saucepan and cover with cold water.
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5
Over medium-high heat, bring the water to a boil and boil for 5 minutes.
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6
Drain off the water and repeat this process with fresh cold water two more times.
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7
After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached.
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8
In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5 minutes), stirring constantly.
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9
Continue to cook over low heat for 1 1/2 hours, stirring frequently.
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10
Most of the sugar will be absorbed by the peel as it cooks.
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11
Remove the saucepan from the heat and immediately begin the next step.
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12
Place the remaining 3 cups sugar on a sheet of waxed paper.
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13
Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely.
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14
Transfer the slices onto another sheet of waxed paper and let them air-dry (20 to 30 minutes).
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15
In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.
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16
Substitute 12 large lemons, 14 limes, 12 tangerines, or 4 grapefruits for the oranges.
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17
Chocolate-Dipped Candied Orange Peel: Line 2 baking sheets with parchment or waxed paper.
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18
Melt and temper 1 1/2 pounds of bittersweet chocolate (see pages 2530).
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19
Dip a slice of the candied peel into the chocolate either completely, halfway, or on each end, thoroughly coating it.
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20
With a fork or dipper, remove the slice from the chocolate, gently shake off the excess chocolate, and turn the slice out onto the paper.
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21
Repeat with the remaining slices.
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22
Let the chocolate on the slices set up at room temperature, or chill in the refrigerator for 15 minutes.
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23
Place 2 slices of the finished chocolate-dipped peel in a paper candy cup.
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24
In a tightly covered container wrapped in several layers of aluminum foil, the chocolate-dipped peel will keep for 1 month in the refrigerator or 2 months in the freezer.
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25
It is best eaten at room temperature.
