Candied Orange Peel

Every Christmas I make florentines and the recipe calls for candied cherries and candied orange peel. I like to do this a few days before I make the actual florentines.

Here is the recipe

2 navel oranges
3 cups of sugar
3 cups of water

Wash and peel the oranges and slice the peel into narrow strips

Place orange peel, 1 cup of sugar and 1 cup of water into a saucepan and bring to a slow boil.
Remove from heat and strain saving the peel and discarding the syrup. Start again in the same pot combining sugar and water and add the same peel. Remove from heat and strain discarding the syrup. For the final time combine remaining sugar and water. Add the peel and heat to a slow boil. Remove from heat saving both syrup and peel. Allow peel to cool in the syrup. Decant into a glass jar and over. Chill under ready to use.

To use: Remove desired amount of peel from jar with a fork or tongs and place in a strainer and drain for 20 minutes. The candied peel is now ready to use.