CANDIED ORANGE

about five oranges
4 cups caster sugar
4 cups water
additional caster sugar for storage

1. Slice oranges on a mandolin using the widest setting. If you don’t have a mandolin, aim for half a cm width.
2. Heat the sugar and water in a pot, stirring, until the sugar dissolves.
3. Bring to the boil then reduce to a simmer
4. Lay the slices in the pot forming an even layer of orange slices and simmer for 1 hour, gently stirring occasionally to ensure all the orange slices are being covered with the simmering liquid.
5. Remove with tongs and lay out on drying racks. You can use these straight away. If you want to keep them for longer: Once cool, place in dehydrator or a very low oven to remove some of the moisture. Store in an airtight container sprinkled with some additional caster sugar.