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1
Place orange rind and 1 1/2 cups of the water in a 2 1/2-quart souffle dish.
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2
Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
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3
Prick plastic to release steam.
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4
Remove from oven and uncover.
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5
Strain orange peel, discard liquid and return peel to souffle dish with 1 cup cold water.
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6
Cover tightly with microwave plastic wrap and cook at 100 percent power for 5 minutes.
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7
Repeat this process twice, using half the remaining cold water each time.
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8
Return drained orange peel to souffle dish and stir in granulated sugar.
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9
Cover tightly with microwave plastic wrap and cook at 100 percent power for 8 minutes, stirring once.
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10
Prick plastic to release steam.
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11
Remove from oven and uncover.
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12
Place a wire rack over a piece of parchment or wax paper.
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13
Put orange slices on the rack so that they do not touch one another.
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14
Allow to stand for about 1 hour to dry out slightly.
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15
Toss orange peel in the raw sugar in a shallow bowl to coat evenly.
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16
Return peel to the wire rack to dry out completely, for about 2 hours.
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17
Store in an airtight box.
