Candied Orange Peel

The flavedo and white pit (albedo) of a citrus fruit together makes up its peel.
Orange peel contains more vitamin C (ascorbic acid) than its juice. The peel provides 136 mg per 100 g of vitamin C whereas the same in its pulp is just about 71 mg. Likewise the peel is rich source of vitamin A, B-complex vitamins, minerals such as calcium, selenium, manganese, zinc...etc several fold more than its pulp. Read more about orange at:http://www.nutrition-and-you.com/orange-fruit.html

Citrus peel may be used fresh, dried, candied, or pickled in salt.

The very first recipe for the candied orange peel first appeared in a cookbook called "Common Sense in the Household: A Manual of Practical Housewifery", by Marion Harland. (wiki.answers.com)

For this recipe use organic orange. 

Ingredients
4 oranges, organic
1 cup sugar, plus more for tossing
1 cup water

Method:
1.Peel off the rind of the oranges in long, thick strips using a vegetable peeler or knife. Try to avoid peeling the white pith along with the rind.Cut the rind into strips.
2.Put rind in cold water, bring to a boil and simmer for 10 minutes. Drain the water and repeat this process for two or three times.

3.Add the water, sugar and rind to a pan. Stir over low heat until the sugar is dissolved. Cook slowly in the sugar syrup until the peel is translucent for about one hour.

After an hour turn of heat and let the rind sit in the syrup for an hour. Drain the peel and lay the strips out on a baking sheet covered with parchment. Let rind cool, then toss with sugar. Dry overnight and stored them in tight in jars.