Candied Blood Oranges

Instructions

1. 1

   On a work surface, slice and discard both ends of the oranges. Cut each orange into -inch (5 mm) thick slices. Remove any seeds. Set aside.

2. 2

   In a large pot over medium heat, bring the water and 3 cups (630 g) of the sugar to a boil. Add the orange slices and simmer over low heat for 10 minutes. Remove from the heat. Let cool in the pot for 1 hour and 30 minutes.

3. 3

   Bring the oranges and syrup back to a boil, adding cup (70 g) of the sugar. Simmer over low heat for 5 minutes. Let cool for 1 hour and 30 minutes off the heat. Repeat the

4. 4

   cooking and cooling process twice more, stirring gently a few times so the oranges cook evenly. Let the candied slices cool for 1 hour and 30 minutes in the syrup in the pot. The slices are candied when the peel turns translucent.

5. 5

   Place a wire rack over a baking sheet. Drain the oranges

6. 6

   and lay each slice flat on the rack. Let dry for 24 hours, turning after 12 hours (see note).

7. 7

   The candied orange slices will keep for several weeks

8. 8

   in an airtight container in a cool, dry place. To prevent the

9. 9

   slices from sticking together, place them between squares

10. 10

    of parchment paper.