Homemade orange peels
1 kg of oranges (non-treated, if possible)
Wash and peel the oranges. Cut some of the white pulp of the peels, then cut them into thin strips. Transfer to a deep saucepan. Bring to a boil in a large volume of water and cook for 5 minutes, then drain the water. Repeat this two more times, letting the peels boil for 5 minutes each time before draining the water. Rinse well after the last heating. Take the net weight.
For 300 g of orange peals obtained, make a syrup of 1 cup sugar and ½ cup water. Boil in a thick-bottomed saucepan over low heat. When the syrup is clear, add the peels. Boil until they become transparent.
From this point on, there are two ways of doing. Either use the orange peels as a jam or as dried orange peels. In the first case, simply pour the hot mixture into clean jars and seal them well. In the other case, to make yourself orange peels for cakes and other pastry applications, drain the juice (you can use it as a sirop) and dry the peels on a wire rack overnight. Once dried, coat with sugar. Store in an airtight box.