Candied Orange Slices

Let's Cook

1. Step 1.

   Cut crosswise into ⅜-inch-thick slices, discarding the ends and any seeds: 3 large unpeeled navel or blood oranges

2. Step 2.

   Combine in a large heavy pot or a Dutch oven: 4 ½ cups granulated white sugar; 4 cups water

3. Step 3.

   Stir over medium-low heat to dissolve the sugar. Increase the heat to medium and bring just to a boil. Brush down the sides of the pan with a pastry brush dipped in warm water.

4. Step 4.

   Meanwhile, arrange the orange slices loosely overlapping on a metal rack that will fit into the pot or Dutch oven, and attach twine to the rack for easy removal.

5. Step 5.

   Lower the rack into the pot of syrup. Press a round of parchment paper on top. Bring the syrup slowly back to a simmer. Let simmer—do not boil—until the slices are translucent and soft, 10 to 15 minutes. Remove the pan from the heat and let the oranges steep, covered, at room temperature for 24 hours.

6. Step 6.

   Using the twine, lift out the rack with the fruit onto a rimmed baking sheet and let drain until dry, 3 to 5 hours. The surface of the slices should be completely dry and hard.

7. Step 7.

   Store between layers of wax or parchment paper in an airtight container at room temperature for up to 1 week or refrigerate for up to 3 weeks.