Candied Orange Slices

Method

1. Thoroughly wash the oranges, then slice to 4-5mm thickness. If you feel like your oranges are too soft to cut evenly, place them in the freezer for about 30 minutes to help them firm up before slicing.
2. Bring a medium pot with 6 cups of water to a boil. Boil the orange slices for 2 minutes, then transfer the slices to an ice bath and discard the boiled water. This helps remove some of the bitterness of the peel and pith.
3. In the same large pot, bring 6 cups of water and 3 cups of granulated sugar to a boil. Add the orange slices, then reduce heat to low and simmer for 45-60 minutes, stirring occasionally to ensure the slices are evenly coated in the liquid. After simmering, the rinds should look slightly translucent.
4. Using a slotted spoon or spatula, remove the oranges from the liquid and spread evenly on a drying rack (see notes below if using a dehydrator or drying in the oven). Allow the slices to dry at room temperature for about 18 hours, flipping occasionally. The oranges will feel sticky, but not wet, when they're ready for the sugar coating.
5. If you'd like to keep the liquid (it's now orange simple syrup, which is great for cocktails), let it cool fully, then strain and transfer to an airtight container or bottle. Store in the fridge for up to three weeks.
6. After the orange slices have dried, gently toss them in 1/2 cup granulated sugar to coat (see notes below for Chocolate Drizzled Orange Slices variation). Serve immediately or store in an airtight container in the fridge for up to one month.

Notes

• Drying with a dehydrator:

  If using a dehydrator, transfer the orange slices to the dehydrator after simmering. Set to 60°C and dry for 3-4 hours. Remember the slices should be slightly tacky and not completely hardened or dried so the granulated sugar will stick. Drying times will vary based on the thickness of your slices.

• Drying in the oven:

  If you want to dry the slices in the oven, transfer the simmered slices to a parchment paper-lined baking sheet. Set the oven to 95°C and dry for 1-3 hours, flipping every 30 minutes to check the dryness. Remember the slices should be slightly tacky and not completely hardened or dried so the granulated sugar will stick. Drying times will vary depending on the thickness of your slices.

• To make Chocolate Drizzled Orange Slices, once the slices are dried, place them on a parchment paper-lined baking sheet. Drizzle with melted dark chocolate and sprinkle with flaky sea salt. Transfer the baking sheet to the refrigerator for 15 minutes for the chocolate to firm, then enjoy.