2 Tablespoon orange juice
2 cups water
2 cups sugar
Rinse the oranges. Slice the oranges into 4 quarters and remove the orange peel. Also,
scrape out the white pith or part of the peel (use a peeler for this). White Pith is the part of the orange that’s white, stringy, and spongy. It is found between the peel and the fruity pulp.
Once the white part is
removed, slice the orange peel into 1/4 inch strips. Not too thin and just enough thickness so it doesn’t mashed up when cooked.
In a large pot, soak the peels with enough cold water to cover the orange peels. (Optional:you
may soak it overnight to make sure it will release all the bitter taste, drain and add a new cold water again after).
After soaking in cold water, bring it to a boil. Over high heat let it boil for 5 minutes. Turn off heat, transfer in a colander to
drain and wash in cold water. Do this process 2x more (Soak, Boil and wash). This process will reduce the bitter taste of the peel.
To make the Syrup:
In a medium saucepan, add 2 cups of water, stir in 4 cups sugar. Then, add in
orange juice and the orange peels. Bring it to boil, simmer over low heat and cook until the orange peels become translucent, and the syrup starts to thicken. To test the thickness, drop some of the hot syrup in cold water and if it forms a soft thread. It’s
done.As much as possible, prevent from stirring too much, swirl off the pan instead. Turn off heat and drain remaining syrup. Transfer each peel separately on a wire rack and let it dry for 8 hours or longer.